Nutty Pumpkin Mini-Muffins

Nutty Pumpkin Mini-Muffins

I bet you were expecting yet another salad recipe from me. No worries, I’m working on getting Salad #19 in the series of 52 Salad Recipes out soon but first I wanted you to have this recipe while fresh pumpkins are still available in the local Produce Stores.

This recipe is a spin-off of a Banana Nut Muffin recipe that is one of our favourites in this Fox Kitchen (and I can’t believe I haven’t shared that recipe with you yet … I had better get on that!).

Nutty Pumpkin Mini-Muffins

The first batch of these pumpkin muffins was lacking in the sweetness department. I happened to have some leftover lemon glaze in the freezer and wow! Lemon and Pumpkin! As I said … WOW.

Nutty Pumpkin Mini-Muffins

I increased the maple syrup in the next couple of batches. So the glaze is really not necessary but oh my, they’re so good with it. Try it both ways and then you decide.

Nutty Pumpkin Mini-Muffins

Of course, using a refined icing sugar glaze, does not do the body any favours and overrides any benefits from using an unrefined sweetener (maple syrup) in the batter. I think next time, I’ll try this paleo friendly lemon glaze from Primally Inspired.

Nutty Pumpkin Mini-Muffins

I haven’t tried baking these in full size muffin tins. I rarely bake full size muffins or cupcakes anymore because one or two of these little guys is easier on the waistline than a full size muffin. Plus the mini ones are the perfect size for our grandkids.

Little K_Collage

Speaking of grandkids, our Little K was pretty clear on just how many of these mini-muffins she could eat. Two.

Nutty Pumpkin Mini-Muffins
Recipe type: Sweets
Prep time: 
Cook time: 
Total time: 
Summary: Perfect, moist little mini-muffins. The glaze is not necessary (they're sweet enough without it) but my oh my, they’re so good with it!
Gluten Free | Grain Free | Dairy Free | Refined Sugar Free | Real Food | Vegetarian
  1. Heat the oven to 350° F. Line mini-muffin tins with baking cups (I use these parchment paper ones by 'If You Care').
  2. In a small bowl, add almond flour, tapioca flour, buckwheat flour, spice mix, baking soda and salt. Mix until well blended. Set aside.
  3. In a food processor, or stand mixer, add pumpkin, maple syrup, eggs, almond butter, coconut oil and vanilla. Pulse, or mix until blended. Add one-third of the dry ingredients at a time, pulsing, or mixing and scraping down the bowl before adding the next third. Continue until blended.
  4. Add chopped nuts. Pulse, or mix until just blended.
  5. Spoon the batter into prepared mini-muffin baking cups. Fill them up to the top, as these muffins don't rise much with baking.
  6. Bake for 22-24 minutes, or until tops are lightly browned and firm to the touch. For even baking, spin the pans after 10 minutes.
  7. Allow to cool for 5-10 minutes before removing to a cooling rack. These muffins freeze well.
If you want to make a lemon glaze for these muffins, simply mix 2 Cups of icing sugar with 2-3 tsp freshly squeezed lemon juice. Apply about 1/2 tsp of glaze to baked muffins after they've cooled to room temperature.

Or try this paleo friendly glaze from Primally Inspired

Laureens Signature

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

Laureen Fox
Meet the voice behind this Fox Kitchen blog. Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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Dairy Free Gluten Free Grain-Free Real Food Recipe Refined Sugar Free Sweets Vegetarian


  1. Raia says:

    Cute grandkids. 😉

    I’m pretty sure I could the whole batch of these! Thanks so much for sharing them with us at Savoring Saturdays! Hope to see you back again this weekend!

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