🧡 Pumpkin Puffs 🎃

Soft, lightly sweet, and protein-rich—somewhere between a scone and a muffin top. These simple ingredient baked puffs come together quickly and are a satisfying breakfast bite.

Categories: Breakfast, Budget/Cheap

Ingredients:

• 400 grams Canned Pumpkin
• 5 Egg Whites
• 2 Egg Yolks
• 240 grams Whole Grain Spelt Flour
• 1 tsp Baking Powder
• 2 TBL Maple Syrup
• .5 tsp Cinnamon
• Olive OIl
• 25 grams Brown Sugar
• 2 TBL Oat Milk
• 1 tsp Corn Starch
• .5 tsp Vanilla
• pinch Sea Salt

Directions:

Instructions

1) Preheat convection oven to 350 °F (175 °C). Line a baking sheet with parchment.
2) Whip egg whites until stiff peaks form and set aside.
3) Mix wet: In a large bowl, whisk pumpkin, egg yolks, and brown sugar (or maple syrup) until smooth.
4) Add dry: Stir in spelt flour, baking powder, spice, and salt until just combined.
5) Fold in the beaten egg whites gently using a spatula, turning the bowl as you fold to keep the batter airy.
6) Form puffs: Scoop 1/4 cup portions (≈ 12) onto the baking sheet; flatten slightly to 1/2 inch. Mist tops lightly with oil.
7) Bake (convection): 12–14 minutes, rotating halfway through, until edges are lightly golden and centers reach 190–200 °F (88–93 °C). Cool 5 minutes on the tray.
8) Make drizzle: Whisk all drizzle ingredients in a small saucepan; heat over low until thick and glossy (1–2 minutes). Cool slightly before drizzling over puffs.

Nutrition (per 1 puff)

Without drizzle
Calories: 115 kcal
Protein: 7 g
Carbs: 13 g
Sugars: 2 g
Fat: 3 g
Fiber: 2.5 g

With drizzle
Calories: 135 kcal
Protein: 7 g
Carbs: 15.5 g
Sugars: 4.5 g
Fat: 3 g
Fiber: 2.5 g