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Pumpkin Puffs Recipe

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4 from 2 reviews

These Pumpkin Puffs are delightful bite-sized treats made with wholesome ingredients like pumpkin puree, banana, and rolled oats. Perfect for a nutritious snack or breakfast, they are naturally sweetened and baked to tender perfection with a hint of warm pumpkin spice.

Ingredients

Dry Ingredients

  • ½ cup old fashioned rolled oats
  • ½ tsp baking powder
  • ¼ tsp pumpkin spice

Wet Ingredients

  • ¼ cup pumpkin puree
  • ¼ cup banana puree (about 1/2 large overripe banana)
  • 1 egg yolk
  • ½ tbsp oil (mild tasting, such as vegetable or canola oil)

Instructions

  1. Preheat the oven: Set your oven to 350 degrees F (180 degrees C) to ensure it’s ready for baking your pumpkin puffs.
  2. Blend ingredients: Combine all the ingredients—rolled oats, pumpkin puree, banana puree, egg yolk, oil, baking powder, and pumpkin spice—in a blender or food processor. Blend until the mixture is completely smooth and well incorporated.
  3. Prepare to pipe: Transfer the smooth batter to a piping bag or a Ziploc bag. If using a Ziploc bag, cut off a small corner to create a piping tip.
  4. Pipe onto baking sheet: On a parchment-lined baking pan, pipe out small dime-sized circles spaced evenly apart to form your puff shapes.
  5. Bake the puffs: Place the baking pan in the oven and bake at 350 degrees F for 10 minutes. After this initial baking, turn off the oven but leave the pan inside. Let the puffs continue to bake in the residual heat for an additional 8-10 minutes or until the edges are lightly browned.
  6. Cool and store: Remove the pumpkin puffs from the oven and allow them to cool completely. Once cooled, store them in an airtight container at room temperature to maintain freshness.

Notes

  • Using overripe banana enhances the natural sweetness without adding sugar.
  • Make sure to blend the mixture until smooth for the best texture.
  • The resting period inside the turned-off oven helps the puffs firm up without drying out.
  • Store in an airtight container to keep puffs fresh for up to 3 days.
  • For a vegan version, replace the egg yolk with a flax egg or chia egg.

Find it online: https://yumntasty.com/pumpkin-puffs-recipe/