Ingredients
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ¼ cup coconut sugar or maple sugar
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• Pinch of salt
• ⅓ cup pumpkin puree (unsweetened)
• 2 tbsp melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• Optional: 2 tbsp mini chocolate chips or chopped pecans
• Halloween sprinkles or edible glitter (for enchantment!)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with mini cupcake liners or grease well.
- In a bowl, whisk together almond flour, oat flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add pumpkin puree, melted oil, egg, and vanilla. Stir until smooth and well combined.
- Fold in chocolate chips or nuts if using.
- Spoon batter into mini muffin cups, filling each about ¾ full.
- Bake 12–15 minutes, until edges are golden and a toothpick comes out clean.
- Let cool completely before removing from the pan.
- For an enchanted touch, drizzle with powdered sugar glaze or sprinkle with Halloween-colored sprinkles or edible glitter.
✨ These dainty delights are perfect for dessert trays, teacher gifts, or sharing fall cheer!
💡 Make ahead: Store in an airtight container for up to 5 days or freeze for 2 months.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 14 mins , Total Time : 25 mins , Servings : 18 mini treats , Calories : 60 , Net Carbs: 6g , Fats: 4g , Protein: 2g