Servings: 36 mini muffins
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
- Preheat oven to 350F.
- In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla extract.

- Once smooth, add the almond flour, arrowroot flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk until combined.

- 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.

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Sprinkle the tops of each muffin with some turbinado sugar.

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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.

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