Gluten-Free Mini Pumpkin Muffins
Gluten-free mini pumpkin muffins made just right for little hands and big imaginations!
Servings: 24 mini muffins
Ingredients
- 4 eggs
- 2/3 cup canned pumpkin
- ½ cup olive oil
avocado oil
or melted butter/coconut oil works too
- ¼ cup coconut sugar
raw honey or pure maple syrup would work too
- 2 tsp vanilla extract
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1 tbsp cinnamon 3-4 tsp pumpkin pie spice would be fine too – my kids enjoy cinnamon over pumpkin pie spice so I tend to lean that way
- ½ tsp baking soda
- ¼ tsp sea salt
or melted butter/coconut oil works too
Instructions
- Pre-heat the oven to 375 degrees, and spray a mini muffin pan with avocado oil spray.
- Put the eggs, pumpkin, oil, coconut sugar, and vanilla into your food processor or blender, and blend for 1 minute until smooth and creamy.
- Add the flours, cinnamon, baking soda, and salt and blend to combine until smooth.
- Scoop the batter into a mini muffin pan, and bake the mini muffins at 375 degrees for 13 minutes until golden brown and cooked through. Let the mini muffins cool for a couple minutes before turning them out onto a cooling rack. The muffins hold up really nice and are ready to eat in a just a few minutes of cooling! To freeze the muffins, let them cool completely and then toss them in a freezer bag to freeze.