Pumpkin Spice Muffins

Probably the best way to welcome fall is with the combination of pumpkin and chocolate. These muffins will get you into the fall spirit so fast you’ll be ready to pack up your flip-flops and pull on your boots.

Make mini muffins to pack into lunches and to take with you on that scenic road trip to see the beauty of fall.

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Pumpkin Spice Muffins

  • Author: Tammie Duggar
  • Yield: 1 dozen 1x
Scale

Ingredients

¾ cup brown rice flour

½ cup millet flour*

¼ cup buckwheat flour*

½ cup almond meal

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. salt

1 tsp. cinnamon

½ tsp. cloves, ground

1½ tsp. Pumpkin Spice Blend

½ cup unsweetened applesauce

1 egg

1 tsp. vanilla

1/3 cup raw honey

¼ cup pure maple syrup

2 Tbsp. coconut oil, softened

1 cup Pumpkin Puree

1 cup chocolate chips or pecans, optional (or add some of each!)

Instructions

Preheat oven to 350° Prepare muffin tins with paper liners.

In a mixing bowl stir the dry ingredients together. Add in the applesauce, egg, vanilla, honey, maple syrup, coconut oil and pumpkin puree.  Stir together until just combined.

Optional, fold in chocolate chips and/or pecans.

Pour into prepared muffin tins and bake 18-20 minutes.

Notes

*You can grind whole millet and buckwheat in a coffee grinder or high powered blender.

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