Pumpkin Spice Bites Recipe By Tasty

Steps:

• In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

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!

Steps:

• Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
• Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.

Steps:

• Preheat oven to 350 degrees.
• Spray mini-muffin tin with non-stick cooking spray.
• In a large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and add pumpkin until well combined.
• With mixer on low speed, add dry ingredients and blend for 1 minute. Fill each muffin cup with 2 tsp of batter. Bake for 10-12 minutes (or until a toothpick inserted in pumpkin bite comes out clean. Cool bites in pan for 8 minutes, turn onto wire rack to cool completely. Frost with cream cheese frosting.
• Mix cream cheese and butter until light and fluffy. Add powdered sugar to butter mix and pour in milk to create desired consistency. Add in vanilla and beat frosting at medium speed until light and fluffy. Spread or pipe onto pumpkin muffins.

Steps:

• Preheat the oven to 450°F.
• Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
• In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
• Add the pumpkin and toss well to coat.
• Set pumpkin in the bakng dish.
• Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
• Once roasted, pierce with toothpicks or cocktail prikkers and serve.

Steps:

• Preheat oven to 375°. In a large bowl, mix flour, Rice Krispies, 3 tablespoons sugar, baking powder, 1 teaspoon pie spice and salt; cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk pumpkin and milk; stir into crumb mixture just until moistened., In a microwave, melt butter. In a shallow bowl, mix the remaining sugar and pie spice. Shape level tablespoons of dough into balls. Dip in butter, then roll in sugar mixture. Place 1 in. apart on parchment-lined baking sheets., Bake 10-13 minutes or until tops are cracked. Remove from pans to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Dip one end of each doughnut bite into melted candy coating, allowing excess to drip off. If desired, decorate with sprinkles. Place on waxed paper; let stand until set.