Gluten-Free Pumpkin Spice Mini-Muffins

10 25 81
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 24
Gluten-Free Pumpkin Spice Mini-Muffins
Health Highlights


1/2 cup Chickpea flour
1/2 cup Almond flour/meal, Bob's Red Mill
1/2 cup Cane sugar (or granulated sugar)
1 tsp Pumpkin pie spice
1/2 tsp Baking soda
1/2 tsp Baking powder (gluten free)
1/4 tsp Sea Salt
1/2 cup Extra virgin olive oil
1 tsp Vanilla extract, pure
1 cup Pumpkin, canned


  1. Preheat oven to 350°F and line a 24-cup muffin tin with mini-muffin liners. 
  2. In a large bowl, combine the chickpea and almond flour, cane sugar, pumpkin pie spice, baking soda, baking powder and salt.
  3. In a medium-sized bowl, whisk together the oil, vanilla, and pumpkin.
  4. Fold the wet ingredients into the dry ingredients to form a smooth batter. 
  5. Spoon one tablespoon of batter into each paper mini-muffin cup and Bake for 15 minutes, or until toothpick inserted into center comes out clean.
  6. Allow cooling and store in an air-tight container. 


Quick Tip:

These muffins can also be stored in the freezer, just defrost on the counter for 15 minutes before enjoying.

Nutrition Facts

Per Portion

Calories 81
Calories from fat 53
Calories from saturated fat 6.6
Total Fat 5.8 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 53 mg
Potassium 63 mg
Total Carbohydrate 6.4 g
Dietary Fiber 0.7 g
Sugars 4.7 g
Protein 1.0 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 0.2

Energy sources


Meal Type(s)