Fall is my favorite season. I love everything about it: sweater weather, the leaves changing color and decorating the streets, chilly mornings, the fresh smell of the air, the holidays, and, perhaps most importantly, baking with fall flavors.
It’s practically scientifically proven that everything tastes better in mini form. I combined three classic fall flavors, pumpkin, cinnamon, and maple, in one perfectly mini package. I’ve been holding on to this recipe since September and, let me tell you, there is no better way to celebrate the start of fall. I also think they work great in a Thanksgiving dessert spread, so make sure to save this recipe for when the holidays roll around!
vegan, gluten-free, refined sugar free, nut-free
Total Time: 40 min. Makes: 15 mini muffins
1 cup oat flour
1/2 cup oat milk
1/4 cup coconut flour
1/4 cup maple syrup + 2 tbs.
1 8 oz. can pumpkin
2 flax eggs (2 tbs. ground flax seed + 6 tbs. water)
2 tbs. coconut oil, melted and cooled
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon + 1/2 tsp.
1/4 tsp. baking soda
1/4 tsp. apple cider vinegar
1/8 tsp. sea salt
- Combine flax seed and water and let the mixture sit until it takes on a gel like texture.
- Combine pumpkin, flax eggs, 1/4 cup maple syrup, vanilla, coconut oil and apple cider vinegar until smooth and uniform.
- Add in baking soda and baking powder and stir to combine.
- In a separate bowl, stir together oat flour, coconut flour, 1/2 tsp. cinnamon, and sea salt.
- Add the dry ingredients to the wet ingredients and combine with a hand mixer until the batter is smooth and uniform. Slowly add the oat milk while mixing continuously.
- Scoop even amounts of batter into a silicone mini muffin pan.
- Combine the remaining cinnamon and maple syrup in a small bowl. Add a small drop of the cinnamon maple mixture on top of each scoop of muffin batter and use a toothpick to swirl through the top of the batter.
- Bake muffins at 350 for 25-30 minutes. Cool completely before removing from the muffin pan and enjoying!