Making these easy-to-make pizza cupcake appetizers is enjoyable. When I was little, I frequently helped my grandmother prepare these.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup raw pumpkin seeds
- 1 ½ cups rolled oats
- ½ cup pumpkin puree
- ½ cup sugar-free maple-flavored syrup
- ¼ cup shredded coconut
- 2 tablespoons unsalted butter, melted
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Mix pumpkin seeds, oats, pumpkin puree, maple-flavored syrup, coconut, butter, pumpkin pie spice, cinnamon, and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until desired crispness is reached, 30 to 45 minutes.
- You can use coconut oil in place of butter.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 154 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I added a 1/8 cup of Stevia just because we like it a bit sweeter. Delicious recipe. The kids loved it.
This has quickly become a favorite in our house. I swapped coconut oil for the butter and added 1/2 cup Splenda. Great recipe.
Just got done making this. Family has 1/2 gone.Love it’s not loaded with sugars. Doubling the next batch. Added 1 c shelled chopped Pistachios. Great flavor, not overly sweet like store bought. Making again..