Baked Pumpkin Spice Yogurt Melt Puffs
Light, airy baked yogurt puffs with cozy pumpkin spice flavour - no freezing required.
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Servings: 130 puffs
Equipment
- Electric hand mixer
- Metal or glass mixing bowl
- Small mixing bowl
- Spatula
- Piping bag or zip-top bag
- Baking sheet and parchment paper
Ingredients
- 2 egg whites
- 1½ tablespoons vanilla Greek yogurt thick, full fat
- 1 tablespoons pumpkin puree not pumpkin pie filling; no reduction needed
- 1½ tablespoons cornstarch
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper.
- In a clean, dry metal or glass bowl, beat the egg whites with an electric mixer on high speed until stiff, glossy peaks form, about 5 minutes.
- In a separate bowl, stir together the vanilla Greek yogurt, pumpkin puree, cornstarch, and pumpkin pie spice until smooth.
- Add the pumpkin-yogurt mixture to the side of the whipped egg whites (not on top!). Gently fold together with a spatula - a few streaks are okay, it will still mix a bit more in the piping bag.
- Transfer the mixture to a piping bag or a zip-top bag with a small corner snipped off. Pipe small, even dollops onto the prepared baking sheet.
- Bake for about 1 hour, until the puffs feel dry to the touch and lift easily from the parchment. Turn off the oven and let them sit inside for another 20 to 30 minutes to finish drying out.
It's really important to not over mix the pumpkin yogurt mixture into the egg whites. This can knock the air out. It will still look marbled - that's okay!
Notes
Did you make this recipe? I'd love to hear from you! Leave a comment below!