Pumpkin Mini Muffins (Paleo, Vegan, Gluten Free)

Dacey had been asking me ALL WEEK to make these and I finally found time to make them with her and they were so amazing. I love recipes that don’t require a lot of effort and you can just throw everything in a mixing bowl and you’re basically done.

I was going to add my frosting to this post, but it just isn’t perfected yet and I don’t want to have some not so perfect frosting recipe. With how often I make muffins and sweets, I’m sure I’ll perfect it in no time.

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Pumpkin Mini Muffins (Paleo, Vegan, Gluten Free)

Yummy mini muffins you can just pop into your mouth! Really good with a butter alternative!

Course: Dessert

Author: Elisa

Ingredients

• 1/2 cup tapioca starch or cassava flour
• 1/2 cup peanut butter or any seed/nut butter
• 1/2 cup pumpkin puree
• 1/4 cup pure maple syrup
• 3 tbsp melted palm shortening or any oil
• 1 tsp vanilla extract
• pinch of pink himalayan salt
• 1 tsp baking soda

Instructions

1. Preheat oven to 350 degrees F.

2. Combine all ingredients in a mixing bowl and stir to combine. In a greased mini muffin tin, spoon 1 tablespoon into each slake for 15-20 mins or until a toothpick comes out clean. Remove the muffins and allow to cool before serving. Store at room temperature or freeze for a later date.

Recipe Notes

Mini Muffin recipe from The Paleo Kids Cookbook