Originally published in Shape Magazine
When fall rolls around, I can’t get enough of pumpkin everything! That’s why I’m so excited about these little pumpkin spice mini muffins. They’re full of all the flavors of fall — cinnamon, nutmeg, allspice and pumpkin, and they make the perfect treat for an autumn day. They’re also completely free of dairy, gluten and refined sugars, so you can enjoy them without feeling unwell! These muffin cuties are also super easy to prepare: whip up the batter, pop them in the oven and they’re done in about 20 minutes!
Pumpkin Spice Mini Muffins Ingredients
1 3/4 cups super-fine almond flour from blanched whole almonds
1/4 cup coconut flour
1/2 cup organic pumpkin puree
1/4 cup arrowroot flour
1/4 cup + 2 tbsp. organic virgin coconut oil, melted (plus more for preparing cakelet pan)
6 tbsp. maple syrup
2 large eggs, beaten
1 tbsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. Himalayan pink salt
1 tbsp. Ceylon cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
Pumpkin Spice Mini Muffins Directions
1) Preheat oven to 350 degrees F.
2) Place almond flour, coconut flour, arrowroot flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a bowl and mix to combine.
3) In a separate bowl, whisk pumpkin puree, coconut oil, maple syrup, eggs and vanilla to combine.
4) Slowly incorporate the wet ingredients into the dry ingredients and mix until a batter forms.
5) Prepare mini muffin pan with coconut oil.
6) Fill cakelet pan cups with muffin batter.
7) Place mini muffins in the oven and bake for approximately 20 minutes, or until a toothpick inserted in the center of muffins comes out clean.
8) Remove mini muffins from pan, place on a cooling rack, and let cool.
9) Serve and enjoy!
Makes approximately 22-24 mini muffins.
