📋 Healthy Pumpkin Blondie Bites Recipe

WW mini pumpkin muffins stacked on a white plate with mini muffin tin and pumpkin prop in the background

5 from 1 vote

📋 Healthy Pumpkin Blondie Bites Recipe

These Pumpkin Blondie Bites are a mash-up of a healthy mini Weight Watchers pumpkin muffin, pumpkin pie, and 2 Bite Brownies. They still have some butter and sugar, so you don't have to sacrifice rich taste completely. At only 2 WW points per bite, they'll satisfy your pumpkin pie, blondie, brownie, and muffin craving without breaking the points bank, all in 2 bites!

Course Dessert, Snack

Cuisine American, Canadian

Keyword blondie, healthy, pumpkin, pumpkin pie

Prep Time 10

Cook Time 15

Total Time 25

Servings bites

Calories 69kcal

Author Terri Gilson

Ingredients

2 ½ cups all-purpose flour
½ teaspoon nutmeg
1 ½ teaspoon baking powder
2 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon instant coffee granules
¼ cup butter softened
¼ cup unsweetened applesauce
¾ cup packed brown sugar
1 cup puree pumpkin (not pumpkin pie filling)
⅔ cup mashed bananas about 2 small bananas
2 egg whites
2 tablespoon maple syrup no sugar added or sugar free
2 teaspoon vanilla extract

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Instructions

Preheat oven to 350 degrees F./176 degrees C. Spray a mini muffin pan with non-stick cooking spray.
Whisk flour, spices, instant coffee granules and baking powder in a medium bowl.
2 ½ cups all-purpose flour, ½ teaspoon nutmeg, 1 ½ teaspoon baking powder, 2 teaspoon cinnamon, ¼ teaspoon ginger, 1 teaspoon instant coffee granules
In a separate large mixing bowl, add butter, brown sugar, applesauce, pumpkin, and mashed banana and beat on medium-high with hand mixer until incoporated and smooth.
¼ cup butter, ¼ cup unsweetened applesauce, ¾ cup packed brown sugar, 1 cup puree pumpkin, ⅔ cup mashed bananas
Mix in egg whites, maple syrup and vanilla extract. Reduce speed to low. Add flour mixture (with spoon) and mix until just combined.
2 egg whites, 2 tablespoon maple syrup, 2 teaspoon vanilla extract
Fill prepared mini muffins tins and bake for 15 minutes or until a cake tester comes out clean.
Let them completely cool (for at least 10-15 minutes), otherwise the banana flavor will be too strong.

Notes

Note:

The Pumpkin Blondies in the main photos look lighter because they were made with homemade pumpkin puree and the process photos were made with canned pumpkin puree. They were also photographed under different lighting conditios.

Expert Recipe Tips:

Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will make the blondies too sweet and alter their texture.

Cool completely before eating. The banana flavor can be overpowering if eaten warm, but it mellows perfectly once cooled for at least 10–15 minutes.

Don’t overmix the batter. Overmixing can make these bites dense instead of light and tender—mix just until the dry ingredients are incorporated.

Instant coffee enhances flavor, not bitterness. A small amount deepens the pumpkin and spice notes without making them taste like coffee.

Use ripe bananas for best results. The riper the bananas, the sweeter and moister the blondies will be, helping to balance the spices.

Check for doneness with a cake tester or toothpick. When it comes out clean or with just a few moist crumbs, they’re ready—avoid overbaking to keep them soft.

Use non-stick spray generously. Because these bites are low in fat, they can stick easily to the pan, so be sure to coat each cavity well.

Freeze in a single layer before storing. If freezing, place the bites on a baking sheet first to prevent them from sticking together, then transfer to a freezer bag once solid.

🌡️Storage

These healthy pumpkin blondies can be stored, in an airtight container in the fridge for up to 4 days.
This recipe freezes well for up to 3 months, in a sealed container (or Ziplock freezer bag).

Nutrition