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!
Ingredients
- 1 Cup Pumpkin Puree
- 1 Cup Creamy Cashew Butter
- ¼ Cup Maple Syrup
- 1 Egg or substitute 1/4 cup applesauce or one flax egg, if vegan / egg-free
- 1 Teaspoon Baking Powder
- 2 Teaspoons Pumpkin Pie Spice it's super easy to make at home!
- ¾ Cup Mini Chocolate Chips
Instructions
- 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!
Calories: 121kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 24mg | Potassium: 132mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1603IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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