Gluten Free Pumpkin Mini Muffins

This week, my mom and I are hosting a party where kids will be present! We wanted to find a healthy recipe for a morning snack that the children would especially enjoy! Not only are these muffins healthy (no flour, oil , butter or sugar!!), but they are the perfect size for a little snack. I found this recipe from Spokane Dinner Club and adapted it to become the Gluten Free Pumpkin Mini Muffins!

INGREDIENTS:

2 1/2 Cups of Oats

1 Cup Plain Non-Fat Greek Yogurt

1/2 Cup Honey

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 Cup Canned Pumpkin

1 TBS Homemade Pumpkin Pie Spice (Also used in our Pumpkin Cinnamon Rolls)
– 2 tbsp. ground cinnamon
– 1 tbsp. ground ginger
– 1 tsp. ground allspice
– 1 tsp. ground cloves
– ¾ tsp. ground nutmeg

(Optional) Mini Chocolate Chips, Raisins, Walnuts

DIRECTIONS: [Makes 45 Mini Muffins]

1. Preheat oven to 400 degrees. Spray muffin tins with cooking spray.

2. Combine the Oats, Baking Powder, Baking Soda, and Pumpkin Pie Spice in a mixing bowl. Combine all other ingredients in a blender. Mix together and add the oat mixture 1/2 a cup at a time. If you are using any other mix-ins, you can either stir them in after all other ingredients are blended together or sprinkle them on top of the batter in the muffin tin.

3. Divide batter into the prepared muffin tins and bake for 15 minutes.

ENJOY 🙂