These mini muffins are the perfect little dessert for your next fall gathering (Friendsgiving, perhaps?). They’re also great spread with a little nut butter or crumbled over yogurt or cottage cheese for a quick and easy snack.
Packed with fiber and vitamin-rich pumpkin, they also happen to be secretly healthy. I won’t tell if you won’t. What you will want to share, though: these are grain-free and gluten-free, and appropriate for any cave people (aka Paleo eaters) in attendance.
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- Dash of sea salt
- 2 tablespoons pumpkin pie spice (or 1 teaspoon each cinnamon, cloves, and ginger)
- 1 cup pumpkin puree*
- 4 eggs, beaten
- 2 teaspoons vanilla extract
- 1/3 cup honey or maple syrup
- Preheat oven to 350 degrees F. Line muffin tin with mini liners or grease with coconut oil or coconut oil spray.
- Combine dry ingredients and mix in a small mixing bowl.
- Combine wet ingredients in another mixing bowl.
- Add wet ingredients to dry ingredients until well mixed. Spoon into muffin cups.
- Bake until set, about 15 minutes.
makes 24 mini-muffins
*if preferred, you can also make these with applesauce instead of pumpkin, but they may take a few minutes longer to cook.
I also made a microwave version with about 1/4 cup of batter in a ramekin I sprayed with coconut oil spray. Microwave in 30-second increments until set in the middle. Of course I had to top it with peanut butter. I think I am going to make that’s going to become a breakfast recipe in the very near future.