IIFYM Recipe- Pumpkin Pie Bites

A recipe by Cat Moore

These tiny little indulgences are the PERFECT thing to crush cravings. I mean… who doesn’t love pumpkin pie?! These are a great thing to have on hand if you need something sweet to eat!


  • 1 1/2 cups pumpkin puree
  • 2 very ripe bananas (230 g)
  • ¼ cup Truvia brown sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt


  1. Preheat oven to 350.
  2. In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
  3. Spray your mini muffin pans with cooking spray. Spoon the mixture into lined mini muffin pans.
  4. Bake for 10-12 minutes. Check and bake for longer as needed. You should be able to stick a toothpick in and it comes out clean.
  5. Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more. Enjoy!

Macro Breakdown

Total Servings- 30

Serving Size- 1 cupcake

Calories- 16

Protein- 0

Fat- 0

Carbs- 4 grams

Fiber- 0.5 grams