Cynthia Sass Pumpkin Spice Mini-Muffins

Cynthia Sass Pumpkin Spice Mini-Muffins
Contributor

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.

8
Servings
304
Calories Per Serving
Deliver Ingredients

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

Total Fat
20g
29%
Sugar
7g
8%
Saturated Fat
11g
46%
Carbohydrate, by difference
28g
22%
Protein
3g
7%
Vitamin A, RAE
195µg
28%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
24mg
2%
Choline, total
3mg
1%
Fiber, total dietary
3g
12%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Phosphorus, P
89mg
13%
Selenium, Se
6µg
11%
Sodium, Na
183mg
12%
Water
25g
1%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.