Pumpkin and Spice Puff
Course: SnacksCuisine: AmericanDifficulty: EasyPrep time
20
minutesCooking time
20
minutesTotal time
45
minutesMy daughter requested baby puffs for my grandson who is now a toddler! This by far is his favorite puff! I made another flavor and he comes back to this one. When offered other foods, he reaches for the puffs first! So it is safe to say these are mother and toddler approved. And they contain healthy ingredients and no preservatives!!
Ingredients
1 cup organic old fashioned rolled oats
1/2 cup pumpkin puree
1/2 cup banana puree (about 1 large ripe banana)
2 egg yolks
1 tbsp avocado oil (or neutral oil, avocado oil is a healthy oil)
1 tsp baking powder
1/2 tsp pumpkin spice
Directions
- Preheat oven to 350 degrees
- Blend dry ingredients to break down the oatmeal then add wet ingredients until smooth. (I use a Vitamix blender so all the ingredients can be added at once. I have also used my food processor, but you could also use your standard blender).
- Put the mixture in to a piping bag or plastic bag and snip the corner. (If using a piping bag, put a tie above the piping tip to close off the bag until you are ready to pipe as the mixture is thin enough to fall out of the tip.)
- Pipe dime size puffs onto a parchment lined cookie sheet.
- Bake for 10 minutes then turn off the oven and let them in for another 10 plus minutes until the edges are slightly brown.
- Let them cool to room temperature before packaging.
Notes
- This recipe makes about 7 dozen dime size puffs.
- Make sure the puffs are completely cooled before packaging them. I usually let them sit out for an hour or two to help them stay fresh longer. They can be stored at room temperature for about 3 to 5 days.
- Final note, I like to use organic oatmeal since I have read some articles on pesticides in regular oatmeal.