2 ratings

Cynthia Sass Pumpkin Spice Mini-Muffins


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.


  • 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 degrees 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.