Homemade Pumpkin Spice Puffs (No-Mess Toddler Snack)
These light and crispy pumpkin spice puffs are made with pumpkin purée, warm spices, chia seeds, and a touch of maple syrup. They bake low and slow for a melt-in-your-mouth toddler snack that’s perfect for fall.
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Servings: 200 puffs
Equipment
- Electric stand or hand mixer
- Metal mixing bowl
- Small mixing bowl
- Spatula
- Piping bag or zip-top bag
- Baking sheet and parchment paper
Ingredients
- 2 egg whites room temperature
- ¼ teaspoon cream of tartar
- 2 teaspoon maple syrup
- 1 teaspoon vanilla
- 2 tablespoons pumpkin puree not pumpkin pie filling
- ½ teaspoon pumpkin pie spice
- 1½ teaspoon chia seeds
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper.
- In a clean, dry metal bowl, beat the room temperature egg whites with an electric mixer on low speed until they begin to froth. Once frothy, add the cream of tartar, maple syrup, and vanilla. Turn the speed up to high and beat until stiff peaks form, about 5 minutes.
- In a separate bowl, stir together the pumpkin puree, pumpkin pie spice, and chia seeds until mixed together.
- Add the pumpkin mixture to the side of the whipped egg whites (not on top!). Gently fold together with a spatula (be very gentle!) - 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 and 30 minutes, 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. Enjoy!
It's really important to not over mix the pumpkin 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!