The BEST Pumpkin Mini Muffins
These muffins are sugar-free, milk-free, flourless, and filled with whole, healthy ingredients. They are the perfect treat for pumpkin season!
Servings 18 mini muffins
Ingredients
- 1/4 cup Almond Butter
- 1 15 oz Can of Pumpkin Pure
- 6 Tbs Honey
- 1 Large Egg
- 1/2 Cup Old-Fashioned Rolled Oats
- 2 Tbs Ground Flaxseed
- 1 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1/2 tsp Baking Soda
Instructions
- Preheat your oven to 375 degrees F.
- Prepare a mini muffin tin with cooking spray. In my experience liners don't work well with this recipe. The muffins are too soft.
- Add all ingredients to the blender making sure the wet ingredients are on the bottom so it blends well.
- Pour or spoon the batter directly into the muffin tin with the blender, filling each a little less than 3/4 full.
- Bake for 15-20 minutes, until the tops of the muffins are set.
- Allow the muffins to cool for about 5 minutes before removing from the pan.
- Once cool you can store them in an airtight container for up to 4 days, or if you don't eat them all, you can freeze them for about 3 months.
Notes
We love using almond butter, but you can substitute it with another nut butter or use sunflower or soy nut butter to make it NUT-FREE.
You can add mini chocolate chips to make this more of a treat.
We have used peanut butter in a pinch and it changes the flavor a little, but it is still delicious!
This recipe does not work for regular size muffins, the batter is too soft. It will only work to make mini muffins, otherwise, they won't hold together.