Pumpkin Spice Minute Muffin Recipe

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Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksWhile it’s definitely more popular in the fall months, I like to keep a can of pumpkin in my pantry all year long just because of how big of a nutritional powerhouse it is. Loaded with fiber and vitamin A, it makes a great low-calorie substitute for butter or oil in baking. Just make sure to use regular canned pumpkin instead of pumpkin pie mix!

  • Yield: 1 muffin


  • 4 tbsp (27 g) oat flour
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • A pinch of ground nutmeg
  • A pinch of salt
  • 3 tbsp (44 g) canned pumpkin puree
  • 2 tbsp (15–30 ml) unsweetened applesauce
  • 1 tbsp (13 g) coconut palm sugar
  • ½ tbsp (6 g) mini chocolate chips, optional (* for vegan option, use vegan chocolate chips)
How to Make It
  1. Combine the oat flour, baking powder, cinnamon, ginger, nutmeg and salt in a small microwave-safe mug or bowl.
  2. Add the pumpkin, applesauce and sugar, mixing until all the ingredients are well combined. Fold in the chocolate chips, if using, saving a few to sprinkle on top.
  3. Microwave your muffin on high for 2 minutes and allow it to cool slightly before enjoying.

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