Pumpkin Munchkins | Jordan Sara

Jordan Sara

Name: Pumpkin Munchkins
Prep time: 14 min
Total time: 14 min
Yield: 12
Ingredients: Crunch Easter Flatback Egg; Dannon Light + Fit Nonfat Gluten-Free Vanilla Greek Yogurt; Bob's Red Mill Rolled Oats, Extra Thick; Mini Orange Pumpkins; El Guapo® Whole Cinnamon (Canela Entera); Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Honey, Raw, Wildflower; Signature Select Double Acting Baking Powder; Chosen Foods 100% Pure Avocado Oil; O Organics Maple Syrup, Organic, 100% Pure; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Pumpkin, 100% Pure; Morton Iodized Salt, 26 Ounce

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Pumpkin Munchkins

Serves 1214 mins prep

Pumpkin Munchkins are delightful mini muffins made with canned pumpkin, sweetened with honey and flavored with cinnamon and vanilla. These snacks are perfect for on-the-go or a cozy fall treat, topped with a simple vanilla-infused frosting.

0 servings

What you need

egg

Dannon Light + Fit Nonfat Gluten-Free Vanilla Greek Yogurt

cup nonfat vanilla greek yogurt

cup rolled oats

tbsp pumpkin

El Guapo® Whole Cinnamon (Canela Entera)

tbsp cinnamon

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

SIGNATURE SELECTS Honey, Raw, Wildflower

cup honey

Signature Select Double Acting Baking Powder

tsp baking powder

cup avocado oil

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

tsp vanilla extract

cup pumpkin puree

tsp salt

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Instructions

1. Preheat oven to 350°F and spray a muffin tin with avocado oil.

2. Blend oats to a flour texture.

3. In a large bowl, whisk the oat flour with the rest of the ingredients.

4. Divide batter evenly into muffin cups.

5. Bake for about 14 minutes if using mini muffins or until a toothpick comes out clean.

6. Cool for 5 minutes, then transfer to a rack.

7. For the frosting: Mix ingredients and add to a ziplock bag. Cut the corner to drizzle over the muffins.

8. Serve or store in an airtight container.