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This is a vertical image looking at a stack of two mini muffins from the side. The stack sits on a white surface with more mini muffins blurred in the background. The top of the mini muffin has a brown sugar coating. In the far background are blurred white subway tiles. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

25-Minute Moist Mini Pumpkin Muffins

Mini pumpkin muffins are moist, fluffy, and loaded with festive fall flavor! Made with almond flour, they are an easy and delicious treat!

Recipe by:
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Prep: 10 minCook: 15 minTotal: 25 min
Servings: 36 mini muffins 1x

Ingredients

  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 coconut sugar
  • 1/4 cup melted refined coconut oil or butter
  • 2 tablespoons agave nectar, honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • turbinado sugar for sprinkling on top

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla extract. 
    This is an overhead horizontal image of a large white milkglass bowl on a white square tile surface. In the bowl is pumpkin puree, eggs, vanilla extract, and coconut sugar.
  3. Once smooth, add the almond flour, arrowroot flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk until combined. 
    This is an overhead horizontal image of a large white milk glass bowl on a white square tile surface. In the bowl is a dark orange/light brown wet batter. A silver whisk with a black rubber handle is in the bowl with the handle leaning against the side of the bowl pointing to the bottom right corner.
  4. Line a 24 cup mini muffin tin with parchment paper liners or spray the pan with cooking spray. Use a cookie scoop to fill the muffin cups almost to the tops. The muffins don’t expand too much, so filling them right below the top of the liner is perfect. 
    This is an overhead horizontal image of a 24 cup mini muffin tin. The tin cups are filled with raw pumpkin muffin batter. The tin sits on a white square tile surface.

  5. Sprinkle the tops of each muffin with some turbinado sugar. 
    This is an overhead horizontal image focusing on the bottom two rows of a 24 cup mini muffin tin. The tin cups are filled with raw pumpkin muffin batter sprinkled with a light brown sugar. The tin sits on a white square tile surface.

  6. Bake for 15 – 17 minutes until the tops are set and bounce back when you press gently. Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.
    This is an overhead horizontal image of mini pumpkin muffins on a silver cooling rack. The muffins are a rich pumpkin-y color and topped with a brown sugar. Some muffins are stacked on top of others. The cooling rack sits on a white square tile surface.

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 42
  • Sugar: 3.8g
  • Sodium: 54mg
  • Fat: 2.3g
  • Saturated Fat: 1.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 4.7g
  • Fiber: 0.3g
  • Protein: 0.8g
  • Cholesterol: 14mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/mini-pumpkin-muffins/