Archive | 11:00 am

Pumpkin Apple Butter Bites

15 Jan

So maybe it’s not fall anymore, but I have a jar of homemade apple butter that I need to use up and a sweet tooth that won’t quit.

I sat in the kitchen staring at the apple butter until it spoke to me. I heard it loud and clear…it said “turn me into a bite-sized pie!”  So I did.

I bet you can't eat just one!

These little guys are so darn good that I could eat them all, but I’m practicing self-control so that I can give some to my friend, Jordan, and also share a few with Travis because he has an unusually strong affection for anything with the word “pie” attached to it.

Pumpkin Apple Butter Bites with an Oatmeal Cookie Crust

For the crust:

1 cup oats

1/4 cup walnuts

2 Tbsp. sucanat or brown sugar

1/2 teaspoon cinnamon

2 1/2 Tbsp. melted Earth Balance or butter

1 Tbsp. almond milk

For the Filling:

3 Tbps. pureed pumpkin

2 Tbsp. apple butter

2 Tbsp. sucanat or brown sugar

2 Tbsp. liquid egg whites

1/2 Tbsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. pumpkin pie spice


Preheat oven to 350F degrees. Spray a mini muffin tin with cooking spray.

In a food processor, blend oats with walnuts, sucanat, and cinnamon until combined, but not too fine: about 30 seconds. Pour in melted Earth Balance and almond milk. Process until combined.

Meanwhile, stir all the filling ingredients until well combined.

Take a scant tablespoon of the crust dough and press into each indentation of the muffin tin. Fill each crust with some of the filling, a couple teaspoons worth. Sprinkle with leftover crust crumbs.

Bake for 12-15 minutes until filling is set. Cool before removing from pan. Makes 12 mini pie bites.

The crust ingredients

Whirring it all together

Forming the little crusts

Ready to be filled!

Pumpkin-Apple Butter Filling

Crumble topping made from leftover crust resourceful!


Perfect little soldiers all in a row

What’s your favorite bite-sized treat? Leave your comments below!

Have a great LONG weekend!


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