For someone who “isn’t a pumpkin spice person,” I’ve certainly been cooking with it a lot lately. This week, it’s pumpkin breakfast bites – partly because they’re festive fall fare and partly because I’ve been craving cake for breakfast.
After failing horrifically at making coconut flour pumpkin muffins from a recipe I found on Pinterest a few weeks ago (see crumbly pumpkin hockey pucks), I decided to give coconut flour pumpkin pastries a second go. This morning seemed like the perfect time, as I was a little delirious from staying up until 4am binge watching every episode of of Stranger Things 2 and I had a house full of hungover guinea pigs to force my baked goods on.
Truth be told, I call these “bites” because they’re halfway between a scone and a muffin. “Scuffin” didn’t really sound that appetizing, so “bites” it was. For the purpose of this recipe, I’ll call the dough “scone dough” just because I’m convinced these “bites” are closer to scones than muffins (Sconffins? Ick – still terrible sounding). Also, “bite dough” doesn’t sound right either.
Gluten-free Pumpkin Breakfast Bites with Cream Cheese (Protein!) Frosting
- 1/2c. coconut flour
- 2tsp. pumpkin pie spice
- 2tbsp. granulated sweetener of choice (I used granulated Splenda.)
- 1tsp. baking soda
- 1/4c. coconut oil or melted
- 1/2c. pumpkin puree
- 4 eggs
- 1tsp. vanilla extract
- 1tsp. apple cider vinegar
- 1/8c. of toasted pepitas to garnish
- 4oz. of cream cheese softened
- 1tbsp. granulated sweetener of choice
- 1/2 scoop of vanilla protein powder (as always, I use Julian Bakery Vanilla Egg White protein)
- Preheat the oven to 350° F.
- In a large mixing bowl, combine and thoroughly mix dry ingredients (coconut flour, baking soda, pumpkin pie spice, and granulated sweetener).
- In a separate mixing bowl, add eggs and whisk until lightly foamy.
- Add pumpkin puree, melted coconut oil/butter, vanilla extract, and apple cider vinegar to the egg mixture and mix thoroughly.
- Once mixed, slowly add the wet ingredients to the large mixing bowl containing the dry ingredient mixture. Stir until fully combined.
- Place parchment muffin liners into a standard 12 muffin cup pan.
- Fill muffin liners to halfway full with the scone dough.
- Sprinkle each of the pumpkin bites with 6-8 pepitas for aesthetics and a little crunch. 😉
- Bake the scones at 350°F for 25 minutes.
While the scone portion is in the oven, you can quickly whip up the cream cheese frosting bit.
- In a small mixing bowl, soften cream cheese. If doing this in the microwave, I suggest no longer than 15-30 seconds. You want your cream cheese to be softened, not melted.
- Once softened, add protein powder and granulated sweetener. Mix until thoroughly combined and a thick frosting consistency is achieved. (If your frosting seems to be a bit too watery, place it in the fridge for a half hour or so before frosting the scones to allow the cream cheese to resolidify.)
Once scones are done baking, remove from the oven and place on a wire rack to cool. When the scones are cool to the touch, frost those bad boys! I err on the side of being generous with my frosting, but you can frost to your individual preference.
Enjoy for breakfast, second breakfast, lunch, dinner, during your midnight snack rampage, or whenever tickles your fancy!