If you’re looking for the cutest, most ADORABLE pumpkin muffins that you’ve ever seen in your life, then look no further because these are IT! My Grain-Free Mini Pumpkin Chocolate Chip Muffins are the perfect bite-size confections to fulfill all of your pumpkin spice dreams. Oh, and I did I mention that they also happen to be grain-free? They truly couldn’t get any better!

A pile of the mini pumpkin chocolate chip muffins, laying on a wire cooling rack.

Friends, if there’s anything that could possibly be better than a delicious, fluffy muffin, it’s a mini muffins. Call me crazy, but I truly believe that something about the bite-size of the mini muffins makes them taste even more delicious. They’re soft, they’re fluffy, and when they’re made right, they’re like little pillows in your mouth. Truly, it doesn’t get any better than that.

Except, it does. Not only are these pumpkin chocolate chip muffins both delicious and fluffy, but they also happen to be grain free. Yep, you read that right: GRAIN. FREE. And even better: there is no flour at all in this recipe, period!

If you are someone who is tired of buying expensive bags of gluten-free flour, only to end up with a tough and/or dense muffin, then this recipe is a match made in heaven for you.

A mini muffin tray, on a countertop, filled with batter for the mini pumpkin chocolate chip muffins

What You Need to Make These Fall-Ready Mini Muffins

Pumpkin Puree: For this recipe, make sure to purchase canned pumpkin and not pumpkin pie filling, as they are not interchangeable. Pumpkin puree is simply pureed pumpkin and there are no added sugars!
Cashew Butter: The secret to making these muffins lies within the cashew butter. When mixed with the pumpkin puree, it forms the perfect batter that turns into these fluffy muffins.
Maple Syrup: Maple syrup makes these muffins perfectly sweet.
Egg: I love using an egg in this recipe because it makes these muffins light and fluffy. If you avoid eggs, you can absolutely make these vegan by using a “flax egg” instead. If you go that route, make a flax egg by whisking together 1 tablespoon ground flax meal with 3 tablespoons water in a small bowl, and then setting it aside for about 5 minutes to thicken. You can also substitute the egg out for 1/4 cup of applesauce.
Baking Powder: Baking powder will make these muffins rise!
Pumpkin Pie Spice: Pumpkin pie spice adds the perfect, pumpkin-y flavor that brings these muffins to life. Plus, you can easily make it yourself with a few simple spices.
Mini Chocolate Chips: Of course, the perfect pairing for mini muffins is mini chocolate chips! If you are vegan, make sure that your mini chocolate chips are dairy-free.

A stack of the grain-free mini pumpkin chocolate chip muffins, on a wire cooling rack

How to Make These Grain-Free Mini Muffins

Making these muffins are so simple and easy! Simply start by preheating your oven to 350 F and greasing a mini muffin tin. Then, set it aside.

Next, in a large bowl, mix together the pumpkin puree, cashew butter, maple syrup, egg, baking powder, pumpkin pie spice. Once it forms a batter, fold in your mini chocolate chips.

Then, use a small spoon to scoop your batter into your muffin tin. Remember that these are MINI muffins, so you should have enough batter to fill 24 cavities!

Finally, top each of your mini muffins with more chocolate chips, if desired. Bake them for 22-24 minutes, or until a toothpick comes out clean. If you are making this recipe in a standard muffin tin, increase the baking time to 27-28 minutes.

Remove your muffins from the oven and let them cool. Once done, serve them, or store any leftovers in an airtight need container in the fridge for up to one week. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx

** Photography by Bea Moreno

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