| 10 | 35 | 102 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 12 |
| 3 tbsp | Water |
| 2 tbsp | Applesauce, unsweetened |
| 10 gm | Gelatin dry mix, unprepared |
| 1/2 cup | Pumpkin purée, canned |
| 1/4 cup | Extra virgin olive oil |
| 2/3 cup | Cassava flour |
| 1/3 cup | Coconut sugar |
| 2 tbsp | Arrowroot flour (arrowroot powder) |
| 1/2 tsp | Baking soda |
| 1 tsp | Cinnamon |
Preheat the oven to 350oF (175oC). Grease a mini muffin tray or use a mini silicone muffin tray.
Combine the water and applesauce in a saucepan and sprinkle the gelatin overtop. Allow the gelatin to absorb the liquid for about five minutes.
Place the saucepan over low heat and whisk until the gelatin is dissolved about three minutes. Transfer to a large bowl and combine with the pureed pumpkin and oil.
In a separate mixing bowl, stir together the cassava flour, coconut sugar, arrowroot powder, baking soda, and cinnamon. Add the dry ingredients to the bowl of wet ingredients and stir until just incorporated.
Scoop the batter into the cups and bake for 20 to 25 minutes or until a toothpick comes out clean. Let cool completely and enjoy!
Leftovers
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size
One serving equals approximately one mini muffin.
More Flavor
Add vanilla, nutmeg, and salt to taste.
Additional Toppings
Add nuts, chocolate chips, and/or raisins to the batter before baking.
No Olive Oil
Use avocado oil or butter instead.
| Vegetables | 0.2 |
