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Mini Pumpkin Pie Cups

Author: Anguel Dimov, BOD Blog

Prep Time 10 mins

Cook Time 30 mins

Total Time 30 mins

Servings 6 servings, 2 pie cups each

Calories 81 kcal


  • Nonstick cooking spray

  • 1 cup pumpkin puree

  • 1 large egg , lightly beaten

  • ½ tsp . pure vanilla extract

  • 2 Tbsp . pure maple syrup (or raw honey)

  • ¼ tsp . ground cinnamon

  • 1 dash ground ginger

  • 1 dash ground cloves

  • ¼ tsp . fine sea salt (or Himalayan salt)

  • ⅓ cup unsweetened almond milk

  • 12 wonton wrappers


  1. Preheat oven 325° F.

  2. Lightly coat a mini muffin pan with spray. Set aside.

  3. Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.

  4. Add cinnamon, ginger, cloves, salt, and almond milk; mix until just blended. Set aside.

  5. Place a wrapper in each muffin cup. Press down so that wrapper fits snugly and forms a cup shape.

  6. Pour approx. 2 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).

  7. Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Recipe Notes

Pro tip: Mini muffin pans can vary in size. If 2 Tbsp. won’t fit into your muffin cups, adjust the amount of filling. In that case, you may need more wrappers as this recipe will make more than 12 cups.

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