baking · cooking · Gluten-Free · Plant Based Diet · Vitamix Recipes

Mini Gluten Free Pumpkin Muffins

Alistaire loves most any mini treat, but tell him pumpkin is in it, and he gets so very excited! Mini gluten free pumpkin muffins? Sized just for him, he would tell you!

Mini Gluten Free Pumpkin Muffins

Ingredients:

  • 1 cup rolled oats, gluten-free if needed
  • 1 cup unsweetened coconut milk beverage
  • 1/3 cup green pumpkin seeds (pepitas)
  • 3 Tbsp pumpkin puree
  • 3 Tbsp coconut sugar
  • 1½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • ½ tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 350° and lightly spray a 24 count mini muffin tin.

Add all the ingredients to a high-speed blender, blend until smooth.

Drop 1 Tablespoon scoops of batter into each muffin spot.

Bake for 13 minutes, until centers are firm to the touch and look baked.

Let cool and knock out. Store tightly sealed in refrigerator or freezer.

Makes 24 mini muffins.

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