|10 min||15 min||24|
|1/2 cup||Chickpea flour|
|1/2 cup||Almond flour/meal, Bob's Red Mill|
|1/2 cup||Cane 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. 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.