Description
These baked candy cane Timbits are are rich, soft, & packed with peppermint & chocolate flavours, evenly covered in a delicious perfectly smooth white chocolate drizzle with candy cane pieces! They are compatible with a gluten, dairy & nut-free diet!
Ingredients
Scale
Candy Cane Timbits
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tsp peppermint extract
- 1/2 tsp pink salt
- 1 tsp baking soda
- 1/2 cup chocolate chips, melted (melt on the stovetop over low or in the microwave for 30 second intervals until smooth & creamy)
- 1/2 cup cacao powder (or cocoa powder)
- 1/2 cup granulated sweetener of choice (regular sugar, coconut sugar, or Lakanto for lower sugar should work great)
- 2 tbsp maple syrup
- 1 cup gluten-free baking flour (this is my favourite or I also like the PC brand at Superstore), if you are not gluten-free regular flour should work as well
- 1/4 cup avocado oil (or melted coconut oil)
White Chocolate Topping
Instructions
Candy Cane Timbits
- Pre-heat the oven to 350 degrees F.
- In a large mixing bowl add your ingredients & mix together well.
- Grease or line a mini muffin pan (for donut holes) or a regular muffin pan, or donut pan. I used avocado oil spray for this.
- Add about 2-3 tbsp of batter per muffin & slightly smooth out the top. I wet my fingertips slightly to do this to prevent them from sticking.
- Bake mini muffins for 10-13 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch.*
- Remove from the oven & let cool slightly before adding the glaze.
White Chocolate Topping
- For the topping, melt the coconut oil with the white chocolate chips in the microwave for 30 seconds or on low on the stovetop, stirring regularly to prevent burning.
- Dip & then drizzle the melted chocolate over the Timbits & top with crushed candy canes, if desired.
- Enjoy!
Notes
*I like to put the candy cane into a Ziploc bag & crush with a rolling pin.