Healthy One-Bowl Pumpkin Mini Muffins
—Not On Website, Muffins
Ingredients
1 ¼ cups (300g) pumpkin purée (not pumpkin pie mix!)
½ tbsp (7g) coconut oil or stick-style vegan butter, melted
2 tsp vanilla extract
1 ½ tsp liquid stevia
2 tbsp (18g) confectioners’ style erythritol
4 ½ tsp homemade pumpkin spice (see Notes!)
¼ tsp salt
3 tbsp (45mL) plain white distilled vinegar
1 cup (240mL) unsweetened vanilla almond milk
2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
¾ tsp baking soda
Directions
Preheat the oven to 350°F. Coat 36 mini muffin cups with nonstick cooking spray. If using liners, then line 36 mini muffin cups with paper liners, and coat the liners with cooking spray. (See Notes below if you’d prefer to make 12 standard-sized muffins!)
In a medium bowl, stir together the pumpkin, coconut oil or butter, vanilla, and stevia. Stir in the erythritol, pumpkin spice, and salt until completely combined. Stir in the vinegar. Stir in the milk. Add the flour. Sprinkle the baking powder and baking soda on top of the flour (to avoid clumps and make sure the muffins bake evenly!). Gently stir all three ingredients in until just incorporated. (The batter should be very thick!)
Divide the batter between the prepared paper liners. Bake at 350°F for 12-15 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.