| 20 | 25 | 175 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 24 |
| 1/2 cup | Chickpea flour |
| 1/2 cup | Chickpea flour |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1/2 cup | Maple syrup, pure |
| 1/2 cup | Maple syrup, pure |
| 1 tsp | Pumpkin pie spice |
| 1 tsp | Pumpkin pie spice |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Baking powder (gluten free) |
| 1/2 tsp | Baking powder (gluten free) |
| 1/4 tsp | Sea Salt |
| 1/4 tsp | Sea Salt |
| 1/2 cup | Extra virgin olive oil |
| 1/2 cup | Extra virgin olive oil |
| 1 tsp | Vanilla extract, pure |
| 1 tsp | Vanilla extract, pure |
| 1 cup | Pumpkin, canned |
| 1 cup | Pumpkin, canned |
1. Preheat oven to 350°F. In a large bowl, combine flours, sugar, pumpkin pie spice, baking soda, baking powder and salt.
2. 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.
3. Seal in an air-tight container or freeze. Just defrost on the counter for 15 minutes before enjoying.
| Meat Alternative | 0.3 |
| Vegetables | 0.3 |
