Gluten-Free Mini Pumpkin Muffins
Gluten-free mini pumpkin muffins made just right for little hands and big imaginations!
Servings: 24 mini muffins
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.