Annessa RD Gluten-Free Pumpkin Mini-Muffins
Enjoy delicious Gluten-Free Pumpkin Mini-Muffins with Oikos Triple Zero Yogurt and a hint of pecans. Perfect for fall mornings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at annessard.com.
Cooking tools:
- Oven
- Mini-muffin tin
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Nonstick cooking spray
- Spoon
- Pastry brush
- Cooling rack
- Kitchen timer
Ingredients
- 2 eggs
- 1/2 cup Dannon® Oikos Triple Zero™ Greek Yogurt Vanilla
- 1/3 cup pure pumpkin puree (homemade or from a can)
- 2 teaspoons pumpkin pie spice
- 1/2 cup raw honey
- 1 1/2 cup plus 2 tablespoons almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
- 1/4 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
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