Grain-Free Mini Pumpkin Chocolate Chip Muffins

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

5 from 1 vote

Grain-Free Mini Pumpkin Chocolate Chip Muffins

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!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Grain Free, Refined Sugar Free, Vegan

Prep Time 10

Cook Time 23

Total Time 33

Servings Mini Muffins

Calories 121kcal

Author Nicole Modic

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!

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