Since recently making an effort to eliminate gluten and dairy and other foods that cause inflammation from my diet, I definitely missed some of my favorite treats. (I’m a girl who works out to eat. And while I eat pretty healthy most of the time, I did grow up in a family of bakers and baked goods are my weakness.) So, I was super duper excited when I figured out a way to make pumpkin mini muffins not only healthy, but gluten free and diary free and vegan! AND at only 40 calories a pop and less than 1 gram of fat each, these will satisfy your sweet tooth without ruining your progress!!
I just took a look at some basic pumpkin muffin/bread recipes and swapped out some ingredients. Beware, these are ADDICTING!! Enjoy!!
1 cup of oat flour
1/4 cup of coconut flour
1/4 cup of organic cane sugar
1/4 cup of baking Truvia or Stevia
1tbs pumpkin pie spice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsweetened vanilla almond milk
3/4 cup of pumpkin
1tsp vanilla extract
Cinnamon sugar topping
1tbs coconut butter
Spinkle of cane sugar and cinnamon
Preheat oven to 350 degrees. Mist mini cupcake pan with non-stick spray. Mix dry ingredients with wet ingredients. Drop a spoonful of mix into the mini cupcake tin. Bake for approximately 15 minutes or until a toothpick comes out clean. Melt coconut butter. Mix less than 1/4 cup of cane sugar with a few dashes of cinnamon to your liking. Dip the top of each muffin the coconut butter, and then dip it in the cinnamon sugar mix.
Makes 24.40 calories a piece, less than 1g of fat.