Ingredients
Dry Ingredients
- ½ cup old fashioned rolled oats
- ½ tsp baking powder
- ¼ tsp pumpkin spice
Wet Ingredients
- ¼ cup pumpkin puree
- ¼ cup banana puree (about ½ large overripe banana)
- 1 egg yolk
- ½ tbsp mild tasting oil (such as vegetable or canola oil)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking the pumpkin puffs.
- Blend Ingredients: Combine the oats, pumpkin puree, banana puree, egg yolk, oil, baking powder, and pumpkin spice in a blender or food processor. Blend until the mixture is completely smooth and well combined.
- Prepare for Piping: Transfer the blended batter into a piping bag or a Ziploc bag and cut off a small corner tip to create a makeshift piping bag.
- Pipe Onto Tray: Line a baking sheet with parchment paper. Pipe small dime-sized circles of the batter onto the sheet, spacing them apart to allow for slight spreading.
- Bake: Bake the puffs in the preheated oven at 350 degrees F for 10 minutes. After 10 minutes, turn off the oven but leave the tray inside, allowing the puffs to continue baking and setting for an additional 8-10 minutes until the edges just start to brown.
- Cool and Store: Remove the puffs from the oven, let them cool completely on the tray, then store them in an airtight container at room temperature to maintain freshness.
Notes
- Use overripe bananas for natural sweetness and better texture.
- The puffs continue baking in the residual heat after turning the oven off; do not open the oven during this time.
- These puffs can be stored at room temperature for 2-3 days in an airtight container or refrigerated for longer freshness.
- Optional: For extra flavor, you can add a pinch of cinnamon or nutmeg along with the pumpkin spice.
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
