Almond Pumpkin Spice Mini-Muffins
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.