- 1/2 cup Pumpkin Puree (alternatively, you can use mashed banana or unsweetened applesauce)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Fresh Orange Zest
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Nutmeg
- 1/2 cup Coconut Oil (melted)
- 1/3 cup Molasses
- 1/3 cup Milk (you can use regular, skim, almond, etc.)
- 2/3 cup Brown Sugar (packed)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 cups All-Purpose Flour
- 2 cups Icing Sugar
- 4 tbsp Milk
- 2 tbsp Maple Syrup
- 2 tsp Vanilla Extract
- Preheat the oven to 375°F and grease a mini muffin tray with non-stick spray or butter.
- In a mixing bowl, combine the pureed pumpkin and egg until they are well mixed. Then stir in the vanilla, orange zest, and spices.
- Measure the coconut oil into a separate heat-safe bowl and place the bowl over a small pot of boiling water to melt the oil. Take the melted oil off the boiling water for a few minutes to let it cool down. Then pour the melted oil into the pumpkin mixture and stir with a spatula until well combined.
- Mix in the molasses and milk one at a time until each are well combined.
- Add the brown sugar and stir well so that the brown sugar grains begin to dissolve and there are no clumps.
- Add the baking powder and baking soda and stir to combine.
- Use the spatula to fold in the flour, but be careful to stop as soon as the mixture is combined - don't overmix.
- Use a couple of spoons to scoop the muffin batter into the mini muffin tray, filling each tin about 3/4s of the way full.
- The batter is quite thick so when you scoop it into the muffin tins it may leave quite uneven shaped muffin tops. You can use the spoons to pat down the top of the batter in each muffin tin so that the muffin tops come out a bit smoother.
- Place the muffin tray on the middle shelf of the oven and bake for 10 minutes.
- Test the muffins with a toothpick and check that no batter sticks to the toothpick.
- Cool the muffins for a few minutes and transfer them to a baking rack to let them cool completely.
- While the muffins are cooling, mix the icing sugar (sifted), maple syrup, milk, and vanilla extract. Stir with a whisk until the glaze is smooth and no icing sugar lumps remain.
- Once the muffin bites are cool, dip the muffins into the glaze and spin them around until fully covered. Place them back on the cooling rack to let the glaze dry.
- Place a cutting board or paper towel underneath to protect your counters from any glaze drips.
Makes about 2 dozen muffin bites!
Store in an airtight container lined with wax paper to prevent the glaze from sticking to the container. Eat within the week.
Nutritional Information (per 1 Muffin Bite): kCal 159, Fat 4.9g, Cholesterol 8mg, Sodium 37mg, Carbohydrate 27.5g (Dietary Fiber 0.5g, Total Sugars 17.8g), Protein 1.6g
You can also make basic muffins by using a full-sized muffin tin, doubling the cook time, and skipping the glaze.