I have turned into the baking queen lately. My husband is hating me for all the dishes it’s creating, but my coworkers are loving all the eating they are getting to do. Don’t hear me wrong – I’m not a skilled baking queen, I still suck at it. I have absolutely no understanding of the science behind it (I just learned that vanilla doesn’t active baking soda?!) and I hate measuring, but somehow I actually nailed these little pumpkin bites. They are sort of like a donut hole or cake pop, but a little more dense than a traditional donut. They have just the right amount of pumpkin flavor and are pretty easy to make.
I learned something during these baking experiments – use a scale and gram measurements! Everyone measures a cup differently and grain free baking is a pretty exact kind of thing. I was curious on how I measured things and weighed a cup of flour a few times. Not once was I even close to the same number! I compared my measurements to some other recipes and my cup was the equivalent to someone else’s 1 & 1/4 cup….you get the point. If you don’t have a scale I’d start with one cup of flour on this recipe and add flour by the tablespoon (up to 4TBS) based on the consistency of your batter. You want it to be moist and tacky, but not so tacky that you can’t roll it into balls. Cassava flour sucks up a bit more liquid than regular flour, so to avoid a dry batter start with less and add more as you need it. When rolling, shoot for about 1 inch balls, not this gigantic thing I took a photo of. They do crack a little bit during baking and some of the super sized ones that I tested completely split.
These pumpkin bites would be excellent with some type of glaze or rolled in sugar, but I’ll admit…I’m way too lazy for that. I’ve also been dealing with killer candida issues so I try to avoid extra sugar, but for those who can handle it…go for it! I think combining melted ghee/brown butter, coconut or maple sugar, and some cinnamon would be a tasty topping to roll them in. Sprinkling the pumpkin bites with a super tiny bit of maple sugar (cause you know that stuff is expensive) was as adventurous as I got. If you give a glaze or topping a try please let me know!
If you are one of those people screaming ‘but I’ll eat the whole batch,’ just eat them all! No, not really. I wouldn’t do that. Actually, I would but I don’t recommend it! You can freeze the pumpkin bites to have some for later. They won’t be nearly as moist, but they do hold up pretty well and are great dipped in milk or coffee or topped with brown butter ghee!
- 160 grams of Otto's Cassava Flour (approx. 1 cup + 2 TBS)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- pinch of clove
- 1 egg
- ¼ cup of cashew milk (or milk of choice)
- ¼ cup of ghee or grassfed butter (I used ghee)
- ½ cup of pumpkin
- 4 TBS maple syrup
- ½ TBS maple sugar (optional)
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- In a small bowl whisk cassava flour, baking powder, salt, cinnamon, nutmeg, and clove.
- In a medium bowl mix egg, milk, ghee, pumpkin, & maple syrup until well combined. Do not over mix.
- Add dry ingredients to wet ingredients and mix until just combined. Dough should be moist and slightly tacky.
- Roll into one inch balls and space about 1 inch apart on baking sheet. Sprinkle with maple sugar *optional.
- Bake for 10-12 minutes or until an inserted toothpick comes out clean. Cool on a rack and enjoy!
*Please note that cassava flour is not the same thing as tapioca flour or starch and they cannot be used interchangeably. I recommend Otto’s. I find that it is more consistent than other brands on the market and is much better quality.