Cynthia Sass Pumpkin Spice Mini-Muffins

Cynthia Sass Pumpkin Spice Mini-Muffins
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Utilizing garbanzo bean flour and almond flour, these Pumpkin Spice Mini-Muffins steer clear of nasty, overly-used white flour. With basic, healthy ingredients, you won’t feel any guilt after enjoying a few of these muffins.This recipe is provided by Cynthia Sass.
Servings
8
servings
pumpkin spice muffins
Ingredients
  • 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
Directions
  1. Preheat oven to 350 degrees F. In a large bowl, combine flours, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  2. 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.
  3. 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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