Pumpkin Cinnamon Mini Muffins


Pumpkin Cinnamon Mini Muffins

Servings 12
Cook Time 35 minutes


  • 3 tbsps Water
  • 2 tbsps Unsweetened Applesauce
  • 9 grams Gelatin
  • ½ cup Pureed Pumpkin
  • ¼ cup Extra Virgin Olive Oil
  • cup Cassava Flour
  • cup Coconut Sugar
  • 2 tbsps Arrowroot Powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon


  • Preheat the oven to 350ºF (175ºC). Grease a mini muffin tray or use a mini silicone muffin tray.
  • Combine the water and applesauce in a saucepan and sprinkle the gelatin overtop. Allow the gelatin to absorb the liquid for about five minutes.
  • Place the saucepan over low heat and whisk until the gelatin is dissolved, about three minutes. Transfer to a large bowl and combine with the pureed pumpkin and oil.
  • In a separate mixing bowl, stir together the cassava flour, coconut sugar, arrowroot powder, baking soda, and cinnamon. Add the dry ingredients to the bowl of wet ingredients and stir until just incorporated.
  • Scoop the batter into the cups and bake for 20 to 25 minutes or until a toothpick comes out clean. Let cool completely and enjoy!


Leftovers: Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving size: One serving equals approximately one mini muffin.
More flavor: Add vanilla, nutmeg, and salt to taste.
Additional Toppings: Add nuts, chocolate chips, and/or raisins to the batter before baking.
No Olive oil: Use avocado oil or butter instead.
Course: Snack
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