Pumpkin Muffin Mini Bites


  • 1 ½ cups almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 pinch ground cloves
  • 2 tablespoons grapeseed oil
  • ½ cup local grade B maple syrup or local raw honey
  • 2 large eggs
  • 1 cup fresh baked pumpkin, winter squash or canned pumpkin (BPA Free lining)


  • In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
  • In a Vitamix puree oil, maple syrup, eggs and pumpkin until smooth
  • Mix wet ingredients with dry
  • Use paper liners or pre-cut 2” sq. parchment pieces to line mini muffin tins
  • Spoon batter into paper liners
  • Bake at 350° for 25-35 minutes or until a toothpick stuck in the center of one of the muffins pulls out cleanly
  • Cool and serve

*These may also be served hot out of the oven with a dab of grass fed butter or maple cream!