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By Katja Heino 16 Comments
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Mini Pumpkin Muffins (gluten free and paleo)

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Mini Pumpkin Muffins sitting on baking sheet

It’s October, so OBVIOUSLY I am sharing a new pumpkin recipe with you all. Cozy, moist and delicious mini pumpkin muffins topped with the perfect pecan crumble. Hello, Fall!

Baking is my happy place.  I bake when I’m happy.  I bake when I’m sad.  I bake when I’m stressed. And I bake when I’m bored.  It’s sort of a zen experience for me.  So lucky for me, Fall baking season has begun, and I have an excuse to bake muffins at 10 am on a Monday….. because I’m working, right???

I’m going to put out a disclaimer right now:  I’m in a baking mood, and the blog may be full of apple and pumpkin recipes before the month is up.  Hope that’s OK with y’all. Every morning, I’ve been experimenting with new muffin, waffle, and pancake recipes. Luckily, I have a willing little taste tester who happily eats up all the goods I make every day.

I sometimes wonder if I’ve completely spoiled my Little One when it comes to food as she has grown up in my test kitchen eating all the good things.  At least she will have super high standards when it comes to healthy real food.

So, let’s talk mini muffins.  Anyone else love them? I love them mostly because it’s fun to eat 4-5 tiny little muffins instead of one big one.  I mean, how cute are these?

close up of Mini Pumpkin Muffins

close up of four Mini Pumpkin Muffins

These little mini pumpkin muffins taste UH-MAY-ZING.  Every single bite is moist, pumpkin goodness. They’re lightly spiced and sweetened with real maple syrup.  And that sweet pecan crumble.  So good.  The smell coming from the oven is reason enough to make these muffins.

The recipe makes about 24 mini muffins.  Enough for everyone to some.  If big muffins are your jam, you can make about 8 regular size muffins.

twenty four Mini Pumpkin Muffins in a baking tin

Mini Pumpkin Muffin without the wrapper

Mini Pumpkin Muffins with crumble on top

Hope you get a chance to make these yummy little morsels. I think you are really going to love them.

OK, so now you’ll know where to find me over the next few months.  I’ll be in my kitchen, apron on, baking away.  Happy Fall!

xo,

Katja

mini pumpkin muffins next to muffin pan

 

mini pumpkin muffins an a large baking pan

 

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Mini Pumpkin Muffins (gluten free and paleo) \ www.savorylotus.com

Mini Pumpkin Muffins (gluten free and paleo)

★★★★★ 5 from 3 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes
  • Yield: 24 mini muffins 1x
  • Category: dessert
  • Method: bake
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Description

Cozy, moist and delicious mini pumpkin muffins topped with the perfect pecan crumble. Lightly spiced and sweetened with real maple syrup.  Hello, Fall! Gluten free. Paleo.


Scale

Ingredients

FOR THE CRUMBLE

  • 1/2 cup pecans, chopped
  • 2 tbsp almond flour
  • 2 tbsp coconut sugar (like this)
  • 1/2 tsp cinnamon powder (I prefer ceylon cinnamon)
  • pinch of salt
  • 2 tbsp butter, ghee, or coconut oil – melted

FOR THE PUMPKIN MUFFINS

  • 1 and 1/4 cups blanched almond flour (I use THIS super fine brand)
  • 1/4 cup arrowroot powder (like this)  OR tapioca flour (like this)
  • 2 tbsp coconut flour, sifted (I use THIS brand)
  • 1 and 1/2 tsp pumpkin spice powder (like this)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  •  1/4 cup butter, ghee, or coconut oil – melted
  • 1/4 cup maple syrup
  • 1/2 cup pumpkin puree (I use THIS BPA free brand)
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar (I use THIS raw brand)

Instructions

  1. Preheat oven to 350’F. Line 24 mini muffins with mini muffin liners.
  2. Prepare crumble by combining chopped pecans, almond flour, coconut sugar, cinnamon, and salt in a small bowl.  Drizzle melted fat over top and mix until well incorporated.  Set aside.
  3. Mix together almond flour, arrowroot, coconut flour, pumpkin spice, baking soda, and salt.  Set aside.
  4. In a large bowl, whisk together eggs, melted fat of choice, maple syrup, pumpkin puree, vanilla extract, and apple cider vinegar. Add dry ingredients to wet and stir until combined.
  5. Scoop about 1 heaping tablespoon of mixture into each prepared muffin tin. Spoon about one teaspoon of crumble onto each muffin.
  6. Bake for 17-20 minutes, until golden and toothpick comes out clean in center. They taste amazing warm. Enjoy!

Notes

If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 1 and 1/2 teaspoons of this mixture for this recipe.

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Mini Pumpkin Muffins with pecans next to them

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Filed Under: Desserts, Muffins Tagged With: gluten free muffins, mini muffins, paleo muffins, pumpkin, pumpkin muffins

Reader Interactions

Comments

  1. Kerry Mizrahi says

    October 10, 2018 at 10:44 am

    Hi there! I’ve got these all ready to go and realized I couldn’t find the oven temp. I’m guessing 350 or 400? These looks great! Love the whole site, have been cooking from it all week and everything is amazing!

    Reply
    • Katja Heino says

      October 23, 2018 at 1:54 pm

      Yes, I fixed it. 350’F!! I’ve been redoing my recipe card design and have been having a few technical difficulties. Hopefully all fixed now. 🙂

      Reply
  2. Cama says

    October 11, 2018 at 1:06 pm

    I’m assuming bake at 350 degrees?

    Reply
    • Katja Heino says

      October 23, 2018 at 1:51 pm

      YES! 350’F. Not sure how that got deleted. I fixed it. THANKS! 🙂

      Reply
  3. Melissa @Real Nutritious Living says

    October 15, 2018 at 3:06 pm

    Perfection as always! I really shouldn’t look at your blog when I’m hungry!

    Reply
    • Katja Heino says

      October 23, 2018 at 1:26 pm

      HA!! You are so sweet!

      Reply
  4. Renee D Kohley says

    October 15, 2018 at 4:47 pm

    My littles love mini muffins too! What a fun flavor – and that topping is just amazing! Yum!

    Reply
    • Katja Heino says

      October 23, 2018 at 1:25 pm

      Mine, too! Little muffins are the best!!

      Reply
  5. Jean says

    October 15, 2018 at 7:02 pm

    Yum, how adorable are these! They look perfect and I love that pecan crumble topping.

    ★★★★★

    Reply
    • Katja Heino says

      October 23, 2018 at 1:25 pm

      Thanks, Jean!

      Reply
  6. Tessa Simpson says

    October 16, 2018 at 11:41 am

    That struesal topping yes! I have not perfected a recipe for that, and now i do not have to! The pecans with the pumpkin too, perfection!

    ★★★★★

    Reply
    • Katja Heino says

      October 23, 2018 at 1:22 pm

      HA! I love a good streusel topping. Hope you love it! 🙂

      Reply
  7. tina says

    October 17, 2018 at 1:30 pm

    Tis the season for delicious pumpkin treats! These look awesome!

    Reply
    • Katja Heino says

      October 23, 2018 at 1:21 pm

      Thanks, Tina! 🙂

      Reply
  8. STACEY CRAWFORD says

    October 22, 2018 at 9:18 am

    These are so cute & delicious and a lovely Fall Treat!

    ★★★★★

    Reply
    • Katja Heino says

      October 23, 2018 at 1:19 pm

      Thanks, Stacey!

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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❤️ happy friday • fridays are my hospital da ❤️ happy friday • fridays are my hospital day • i’ve been an RN for almost 17 years + still work very part time in Women’s Services with birthing mamas + their families • being an RN + also being a real food advocate, detox educator, and wellness warrior doesn’t always align • i work in a system that doesn’t look for root causes of illness • preventative practices and nutrition are rarely prioritized • my patient population has gotten sicker and sicker with women in their 20’s now having high blood pressure, gestational diabetes, thyroid issues, + more • how did we get here? 🤷‍♀️• how has medicine gotten so far away from real health? • why do people like me have to pay so much $$ out of pocket for integrative/functional medicine docs bc they are the ones looking at root cause + drainage/elimination? • i get so many messages every week from people who wish they could afford to get well 😕• or folks who say that their regular doc has no idea how to help them • if this is you, i get it • i’ve been there • we have gotten so far away from the basics • i wish i knew back when i first got sick all about drainage + elimination • i would have prioritized hydration 💧💧+ pooping 💩💩• I would have loved up my liver • i would have supported my lymph • i would have been in my sauna every day 💦💦• i would have dealt with my dental issues 😁 • i would have eliminated parasites 🪱🪱+ heavy metals in a good way • but now i know + my body is healing • and i’m here to share with anyone interested • healing is possible • we just have to take the first baby step • little by little • knowledge is power 💪 • let’s keep learning together ❤️❤️
🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
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link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
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🥕🌿🍠 veggie game strong today • crucifer 🥕🌿🍠 veggie game strong today • cruciferous vegetable = superfoods • this + sweet potato rounds + a big cup of bone broth is what’s up for dinner 

collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
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