Preheat the oven to 375 degrees F. Lightly coat a mini tart pan (holds 24) with cooking spray.

In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, cinnamon and salt.

In a separate bowl, whisk together the pumpkin, maple syrup, egg, coconut oil and vanilla extract.

Add the maple syrup mixture to the flour mixture, and stir to combine. Do not over stir.

Using about 1 teaspoon for each bite, evenly fill the tart cups with the batter.

Bake until a toothpick inserted in the center of a bite comes out clean, 8 to 10 minutes.

Cool slightly, then remove the bites from the pan and cool on a rack.

In a small bowl, stir together the maple syrup and cinnamon. Using a pastry brush, brush the top of each bite with a light coating of the glaze. Top each bite with a few grains of sea salt. Serve.