25-Minute Moist Mini Pumpkin Muffins

Name: 25-Minute Moist Mini Pumpkin Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 3 eggs; 1/2 coconut sugar; 1/4 cup melted refined coconut oil or butter; 2 tablespoons agave nectar, honey or maple syrup; 1 teaspoon vanilla extract; 1 cup blanched almond flour; 1/2 cup arrowroot flour; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; turbinado sugar for sprinkling on top

6 steps

Prep:10minCook:15min

Mini pumpkin muffins are moist, fluffy, and loaded with festive fall flavor! Made with almond flour, they are an easy and delicious treat!

Updated at: Thu, 21 Nov 2024 12:26:40 GMT

Nutrition balance score

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Ingredients

36 servings

1 cuppumpkin puree

3eggs

0.5coconut sugar

¼ cupcoconut oil

melted, refined, or butter

2 tablespoonsagave nectar

honey or maple syrup

1 teaspoonvanilla extract

1 cupblanched almond flour

½ cuparrowroot flour

2 teaspoonspumpkin pie spice

1 teaspoonground cinnamon

1 teaspoonbaking powder

½ teaspoonbaking soda

½ teaspoonsalt

turbinado sugar

for sprinkling on top

Instructions

Step 1

Preheat oven to 350F.

Step 2

In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla extract.

Step 3

Once smooth, add the almond flour, arrowroot flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk until combined.

Step 4

Line a 24 cup mini muffin tin with parchment paper liners or spray the pan with cooking spray. Use a cookie scoop to fill the muffin cups almost to the tops. The muffins don’t expand too much, so filling them right below the top of the liner is perfect.

Step 5

Sprinkle the tops of each muffin with some turbinado sugar.

Step 6

Bake for 15 – 17 minutes until the tops are set and bounce back when you press gently. Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.

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