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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.

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

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.

Nutritional Facts
Servings8
Calories Per Serving244
Total Fat17g27%
Sugar14gN/A
Saturated2g11%
Protein3g6%
Carbs20g7%
Vitamin A238µg26%
Vitamin C1mg2%
Vitamin E2mg12%
Vitamin K14µg17%
Calcium38mg4%
Fiber2g9%
Folate (food)29µgN/A
Folate equivalent (total)29µg7%
Iron0.9mg5.2%
Magnesium17mg4%
Monounsaturated10gN/A
Niacin (B3)0.2mg1.1%
Phosphorus91mg13%
Polyunsaturated2gN/A
Potassium165mg5%
Sodium164mg7%
Sugars, added12gN/A
Zinc0.2mg1.5%