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Pumpkin Mini Muffins (Paleo, Vegan, Gluten Free)

· Delicious little snackable muffins ·

July 17, 2017 Comments Off on Pumpkin Mini Muffins (Paleo, Vegan, Gluten Free)

These are super yummy with a dollop of (compliant) butter or frosting.

Dacey had been asking me ALL WEEKΒ 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 someΒ not so perfect frosting recipe. With how often I make muffins and sweets, I’m sure I’ll perfect it in no time.

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

Elisa

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