Mini Pumpkin Granola Bites Recipes

MINI PUMPKIN GRANOLA BITES

Steps:

• Line work surface with cooking parchment paper. In small bowl, mix powdered sugar and 4 to 5 teaspoons orange juice, mixing to desired dipping consistency. Dip each granola bite into glaze, coating top and sides, shaking excess off and leaving bottom of granola bite unglazed. Sprinkle with orange nonpareils. Place on parchment paper.
• Let stand 15 minutes. With tip of toothpick, poke tiny hole on top of each granola bite; carefully add pretzel stem. Using photo as a guide, decorate with fruit snack leaves and gel as desired.

PUMPKIN MAPLE PECAN GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
• Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
• Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
• Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

BAKED MINIATURE PUMPKINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

PUMPKIN PIE BITES RECIPE BY TASTY

Steps:

• In a bowl, mix the dry ingredients thoroughly.
• Add the eggs and pumpkin, and mix.
• Gradually add the evaporated milk, mixing constantly.
• Preheat oven to 350°F (180˚C).
• With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
• Pierce the bottoms of the crust gently with a fork.
• Fill each pie crust to the top with filling.
• Bake for 20-30 minutes, until top of crust becomes golden brown.
• Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
• Enjoy!

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

GHOSTLY GRANOLA BITES

Steps:

• Line work surface with cooking parchment paper. In medium microwavable bowl, microwave almond bark uncovered on High 30 seconds, stirring and heating in additional 15-second increments until almond bark can be stirred smooth.
• Remove granola bites from package. Using toothpick or fork, dip granola bite into melted almond bark, shaking off excess and placing on parchment paper. Repeat for remaining granola bites.
• Let stand 15 minutes to set; apply eyes and mouth with black decorating gel. Let stand an additional 10 minutes before serving.