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.
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.