Pumpkin Bites with Maple Glaze

• Vegetarian

• Produce

  • 1/4 cup Pumpkin, canned

• Refrigerated

  • 1 Egg

• Condiments

  • 9/16 cup Maple syrup

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Chocolate chips, mini
  • 1/2 tsp Cinnamon
  • 1 1/4 cup Oat flour
  • 1 1/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/4 cup Turbinado sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Milk

Found on pinchofyum.com

Description

Ingredients

• 1¼ cup oat flour (see notes)
• ¾ cup all purpose flour
• ¼ cup turbinado sugar (more for topping)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• ¼ cup canned pumpkin
• 1 egg
• ½ cup maple syrup
• 3 tablespoons olive oil
• ½ cup mini chocolate chips (optional)
• 2 tablespoons butter
• 1¼ cups powdered sugar
• 1 tablespoon maple syrup
• 1 tablespoon milk

Directions

• Preheat the oven to 375 degrees.
• Batter: In a large bowl, combine the oat flour, all purpose flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl, whisk the vanilla, pumpkin, egg, maple syrup, and olive oil. Add the wet ingredients to the larger bowl with the dry ingredients - stir until just combined. Add the mini chocolate chips and stir just a few times to distribute them throughout the batter.
• Baking: Scoop small amounts of the batter onto a baking sheet lined with parchment paper. Using a round cookie scoop will help you get the nicest shape to your pumpkin bites. Sprinkle the tops with a little more turbinado sugar and bake for 10-12 minutes.
• Glaze: Melt the butter in a small saucepan over low heat. Stir in the powdered sugar - it will clump together. Add the maple syrup and milk to smooth it out again, whisking to break apart the sugar clumps. Add additional water or milk in very small amounts to achieve desired consistency. When the glaze is smooth and runny, top each pumpkin bite with a drizzle. The glaze should set almost immediately.