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Almond Pumpkin Spice Mini-Muffins

Almond Pumpkin Spice Mini-Muffins
Prep time: , Cook time: , Total time:



1/2 cup garbanzo bean flour

1/2 cup almond flour

1/2 cup organic cane sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup extra virgin olive oil

1 teaspoon pure vanilla extract

1 cup canned pumpkin



Preheat oven to 350 F. In a large bowl, combine flours, sugar, pumpkin pie spice, baking soda, baking powder and salt.

Fold in oil, vanilla and pumpkin to form a smooth batter. Spoon one tablespoon of batter into 24 paper-cup-lined mini-muffin cups.  Bake for 15 minutes or until toothpick inserted into center comes out clean.

Note: sealed in an air-tight container, these will keep for three days on the countertop. They also freeze well. Just defrost on the counter for 15 minutes before enjoying.


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