These muffins have a light fluffy texture and taste delicious too.  They’re perfect for flash freezing and snacking on whenever you need something bready!

Mini Pumpkin Muffins (top 8 free, corn free, gluten free, vegan)

Rating: 51

Yield: 48 muffins

Calories per serving: 48

Mini Pumpkin Muffins (top 8 free, corn free, gluten free, vegan)


  • 1/4 cup applesauce
  • 1/2 cup sugar
  • 1/2 cup pure cane brown sugar
  • 1/2 cup prune juice
  • 2 T. apple cider vinegar
  • 2 1/2 cups Allergy Cookie Baking Flour
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/4 t. salt
  • 1 1/2 cups canned pumpkin


  1. Preheat oven to 350 degrees F.
  2. Combine applesauce and sugars.
  3. Blend well.
  4. Add prune juice and apple cider vinegar.
  5. In separate bowl mix flour, soda, cinnamon, nutmeg, and salt.
  6. Add dry ingredients to wet mixture and mix until well combined.
  7. Add pumpkin and mix until fully blended.
  8. Scoop into mini muffin pans and bake at 350 for 14 to 16 minutes.
  9. Remove from oven and let rest 2 minutes.
  10. Turn muffins out of pan onto cooling racks.
  11. Let muffins cool completely before eating.
  12. If you prefer your muffins warm, simply reheat them in the microwave before eating.

Nutrition Information:

48 calories, <1g fat, <1g saturated fat, 0mg cholesterol, 40mg sodium, 12g carbohydrates, 1g dietary fiber, 5.6g sugars, 0.5g protein



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