Honeynut Pecan Bites


Honeynut Pecan Bites

½ cup whole wheat flour

½ cup all-purpose flour

¾ cup sugar

1 tsp. baking soda

2 tsp. pumpkin pie spice

¼ tsp. nutmeg

¼ tsp. cinnamon

½ cup chopped pecans


1 cup honeynut squash puree**

2 Tbsp. oil

1 egg

1 ½ tsp. vanilla extract

Combine dry ingredients and mix well. Set aside while you combine remaining ingredients in a separate bowl. Once blended well, add all together and stir evenly.

I baked in a mini muffin pan at 350 degrees for 20 minutes.


An optional frosting or glaze can be added once they are cool to top off the muffins if desired.

** you can also use pumpkin pie or another type of winter squash if you wish

The method I used to process the squash into puree is as follows:

Bake or steam until soft

I peeled and cubed and then added the honeynut squash to a pan with water to steam cook on top of the stove top. Once cooled, drain and using an immersion blender or food processor puree.


Measure 1 cup for above recipe.


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