Get ready for the most adorable pumpkin muffins you’ve ever laid eyes on! These Grain-Free Mini Pumpkin Chocolate Chip Muffins are like bites of pumpkin spice heaven, and the best part? They’re totally grain-free too! Perfect for satisfying all your fall cravings.
Now, let’s talk about why mini muffins are the absolute best. There’s just something about their tiny size that makes them extra delicious. They’re soft, fluffy, and when you pop one in your mouth, it’s like biting into a little pillow of yumminess. Trust me, it’s pure bliss.
But wait, it gets even better. Not only are these pumpkin chocolate chip muffins incredibly tasty and fluffy, but they’re also grain-free. Yes, you heard that right: GRAIN. FREE. And the best part? There’s no flour whatsoever in this recipe!
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- 1 Cup Pumpkin Puree
- 1 Cup Creamy Cashew Butter
- 1/4 Cup Maple Syrup
- 1 Egg or substitute 1/4 cup applesauce or one flax egg for a vegan/egg-free option
- 1 Teaspoon Baking Powder
- 2 Teaspoons Pumpkin Pie Spice
- 3/4 Cup Mini Chocolate Chips
Instructions
- Start by preheating your oven to 350°F and greasing a mini muffin tin.
- In a large bowl, mix together the pumpkin puree, cashew butter, maple syrup, egg, baking powder, and pumpkin pie spice until you have a smooth batter.
- Once your batter is ready, gently fold in the mini chocolate chips.
- Use a small spoon to fill each cavity of your mini muffin tin with the batter. You should have enough to fill 24 cavities.
- If you like, you can top each mini muffin with a few extra chocolate chips for good measure.
- Pop them in the oven and bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. If you’re using a standard muffin tin, bake for 27-28 minutes.
- Once they’re done, remove the muffins from the oven and let them cool.
- Serve them up fresh or store any leftovers in an airtight container in the fridge for up to one week. Enjoy every bite!