Mini Almond Flour Pumpkin Muffins
Recently on my Instagram, @livlinghealthy, I asked my followers for some inspiration for cooking with pumpkin. I wanted to know what YOU wanted to see here on @livlinghealthy. I posted to my story and let you guys decide. Results came back and as you can see, a sweet pumpkin recipe was the winner! I low key was not mad about it... I'm always looking for a reason to bake.I really wanted to create a simple, healthy and festive recipe, so I created these super cute Mini Almond Flour Pumpkin Muffins. They're bite-sized and super light, perfect for a mid-morning snack or afternoon pick me up.Although there are many people out there who absolutely LOVE pumpkin. I mean totally obsess over pumpkin once October hits, but there are definitely people out there who don't, for example: my fiancé. As you follow me, you'll learn more and more about Adam. He's a funny character when it comes to eating and you probably wonder what he eats when you look at my feed and know his eating habits. Trust me.. he eats just fine.Anyways, when creating this pumpkin recipe I really didn't want to overdo it with the pumpkin flavor for those people out there who don't like pumpkin. This recipe incorporates pumpkin in a way that you're left with a subtle taste of Fall in your mouth, not pumpkin, and that's what I really love! See how I made these little cuties below :)
Mini Almond Flour Pumpkin Muffins
- 1 cup almond flour
- 1/2 tbsp coconut flour
- 1/4 tsp cornstarch
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup monkfruit sweetener (classic)
- 2 eggs (room temperature)
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp pumpkin puree
- 1 tsp vanilla
- 2 tbsp unsalted butter (melted and cooled)
- Preheat oven to 350° and grease your mini muffin pan.
- In a large mixing bowl, add the eggs, almond milk, pumpkin, vanilla, melted butter and monkfruit. Whisk until combined.
- In a separate bowl, add the almond flour, coconut flour, cornstarch, pumpkin pie spice, cinnamon, baking powder, baking soda and sea salt. Whisk until there are no lumps.
- Slowly start to add the dry ingredients into the wet ingredients in 3-4 sections. Fold the dry ingredients in with a spatula until just combined.
- Transfer muffin batter into your greased mini muffin pan.
- Once the batter is evenly distributed, gently smooth the top of the muffins with the back of a spoon or a small spatula.
- Place into the oven and bake for 12-15 minutes until they have turned golden brown and a toothpick comes out clean.
- Before the muffins are ready to come out of the oven, in a bowl add 3 tbsp monkfruit sweetener and a generous dash of pumpkin pie spice. Mix well with a fork and set aside.
- When the muffins are done baking, remove from the oven and quickly transfer while hot into the sugar and pumpkin pie spice. The faster, the better. The sugar will really only stick when the muffins are still hot, so move quick!
- Once you have coated the muffins, place them on a cooling rack to cool for 5-8 minutes.
- Serve with vegan butter or your favorite nut butter.
- I prefer to use my medium sized cookie scoop to ensure each muffin is roughly the same size and it creates less of a mess!
- Store them in an air-tight container in the refrigerator! These are delicious cold.. in my opinion!