Easy Pumpkin Pie Breakfast Bites are simple to make, requiring basic pantry ingredients and 15 minutes hands on prep. Granola Bar + Pumpkin Pie meets Muffin. What's not to love?
There is something about Fall that always makes me feel like I should be baking. The fact that I hate baking, well.. it never seems to matter. This recipe is super forgiving, fast and simple. Just my style.
This week a friend of mine hosted a Fall brunch and my contribution was Easy Pumpkin Pie Breakfast Bites. You guys.. they were such a hit! They're basically a healthier version of traditional pumpkin pie. Graham cracker crust is replaced with an easy granola bar recipe and the pumpkin topping has reduced amount of sugar + butter. The evaporated milk.. gone.
Granola bar + pumpkin pie baked up in a muffin tin, trust... it's a wonderful thing. This recipe makes LOTS (24 to be exact), so it's great for large gatherings OR as a make-ahead grab and go breakfast option.
Let's discuss details shall we?
What Are Easy Pumpkin Pie Breakfast Bites?
Easy Pumpkin Pie Breakfast Bites are a fun combination of granola bars + pumpkin pie + muffins. A healthier alternative to traditional pumpkin pie AND a fun and festive addition to any Fall themed brunch or gathering.
How Do You Make Easy Pumpkin Pie Breakfast Bites?
First: Process the crust ingredients and then Gently press the "granola bar" into lined muffin cups. Bake until golden.
Then: Mix up the pumpkin pie topping and place a large scoop onto each of the granola bar filled muffin cups.
Finally: Bake at 350 for 25 minutes or until set. Cool and enjoy.
FAQ's ABOUT EASY PUMPKIN PIE BREAKFAST BITES:
ARE EASY PUMPKIN PIE BREAKFAST BITES HEALTHY?
This is not a recipe that I would serve to my family on a daily basis. Although they are made with coconut sugar, it's still sugar. They are a treat. That said, if I am serving a treat to my family I prefer for it to be homemade so that the quantity and quality of ingredients can be controlled by me.
CAN I SUB A DIFFERENT MILK IN PLACE OF THE WHOLE MILK?
I haven't tried. I suspect that using skim or almond milk may result in the pumpkin topping not thickening correctly. I am fairly certain that 2% milk would be a successful substitution.
CAN I FREEZE EASY PUMPKIN PIE BREAKFAST BITES?
Absolutely. This recipe makes 24 muffins so you will have LOTS. To freeze, arrange the pumpkin pie bites onto a baking sheet in a single layer and freeze for 2-4 hours. Once frozen through, you can stack the pumpkin pie bites on top of one another in a freezer safe container. I like to add a sheet of parchment between each layer to avoid them sticking, but this is optional.
CAN EASY PUMPKIN PIE BREAKFAST BITES BE MADE AHEAD?
Yes! In fact I recommend it. My family eats them straight from the fridge. They are more portable and fall apart less easily when they have cooled.
HOW LONG DO EASY PUMPKIN PIE BREAKFAST BITES LAST?
They will last about 5 days when refrigerated and up to a month when properly frozen.
I DON'T LIKE WALNUTS, CAN I SUB A DIFFERENT NUT?
I haven't tested the recipe with anything other than walnuts, but pecans should be a very good substitution. I suspect almonds would work as well. I would avoid peanuts as they have a lot of extra oil when ground in a food processor.
CAN I USE QUICK ROLLED OATS OR OLD FASHIONED OATS IN PLACE OF ROLLED OATS?
Yes. Since you are processing the oats in a food processor the type that you select is not important.
I DON'T HAVE A FOOD PROCESSOR, CAN I STILL MAKE EASY PUMPKIN PIE BREAKFAST BITES?
You can! Just use a high-speed blender instead of the food processor.
Easy Pumpkin Pie Breakfast Bites. Such a fun (although decadent) festive idea for Fall brunching. Granola Bar Base + Pumpkin Pie Topping piled into muffin form.. what's not to love!!!
For the Granola Crust:
- 2 cups rolled oats
- 2 cups walnuts
- 1 tsp. salt
- ¼ cup coconut sugar (brown sugar can be subbed)
- 9 Tbs. melted butter
For the Pumpkin Topping:
- ¾ cup coconut sugar (brown sugar can be subbed)
- 2 Tbs. pumpkin pie spice
- ¼ tsp. salt
- 1 cup whole milk
- 1 egg
- 2 egg whites
- 1 (15oz) can pure pumpkin puree
- Heat oven to 350 degrees F. and line 24 muffin cups with paper liners.
- Add rolled oats, walnuts, salt, coconut sugar and melted butter to the bowl of a food processor. Process on high until ingredients are the texture of fine sand. Press a heaping Tbs. of the mixture firmly into each of the lined muffin cups. Bake for 12 minutes or until the granola crust is golden around the edges. Remove from oven.
- While the granola base is cooking, make the pumpkin pie topping by combining all ingredients into a large mixing bowl. Stir to combine. Divide the mixture between all muffin cups evenly. The pumpkin pie bites will not rise much, so you can fill the cup almost completely. Bake for 25 minutes or until the pumpkin topping is set. Allow to cool before enjoying. Store baked breakfast bites in the refrigerator.
- Make sure to purchase pure pumpkin puree not the pumpkin pie filling.
Keywords: pumpkin, granola, muffin
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