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Mini Pumpkin Spice Muffins

Ahhh, Fall, the season of changing leaves, beanies, and PSLs🎃 (pumpkin spice lattes).

It‘s exciting to have the changing weather, the holidays, and all the comfort food your heart desires and your body loathes...

But that is what is so great about this recipe! Your body won’t be upset with you when you indulge in these delectable minis because they are gluten free, dairy free, vegan and paleo. Just don’t eat the whole batch at once.😅

They’re not too sweet, they’re not too pumpkiny (not a real word...), they’re JUST RIGHT! So get festive and bake these super soft and adorable Mini Pumpkin Spice Muffins for a little Fall weather comfort, without the guilt. 🍁

Let me know what you think!😍🎃

Mini Pumpkin Spice Muffins

Round up these Ingredients:

  • 1/2 cup pumpkin purée

  • 1/2 cup almond butter smooth and creamy

  • 1/4 cup almond flour

  • 1 medium banana

  • 1 large egg (substitute flax egg for vegan version)

  • 2 tablespoons plant based vanilla protein

  • 2 tablespoons maple syrup

  • 2 tablespoons coconut flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

Directions for perfect pumpkin muffins:

  1. Preheat oven to 375F. Generously grease a mini muffin pan with coconut oil or avocado oil.

  2. In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.

  3. Using a small scoop or spoon, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.

  4. Allow to cool and thoroughly enjoy the perfection!

I’d love to hear your feedback and questions! Leave a comment if you have any.😊

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