November is my favorite month—I wait for this atmosphere all year long, when pumpkin spice is everywhere, the leaves change colors, and it’s finally cozy coat season. 🍁🎃

For me, it is the happiest time of year, and I just can’t wait to make all my yummy fall recipes 😊

These pumpkin spice muffins are the perfect November treat!! They are guilt-free, delicious, and ridiculously easy to make. They freeze beautifully and are great as a breakfast/snack option.

You can halve the recipe or bake it all and freeze half of the batch.

They will not last too long anyway :)

Ingredients

(23 mini muffins)

1 cup pumpkin purée

1 cup almond milk

1 cup pure maple syrup

1 tablespoon instant coffee

2 tablespoons pumpkin spice mix

2 cups gluten-free oat flour

2 cups almond flour

1/2 cup arrowroot

4 teaspoons baking powder

Pinch of salt

Directions

Heat oven to 375F

Take nonstick baking cups and place them on a baking sheet.

Take a mixing bowl and add pumpkin purée, almond milk, pure maple syrup, instant coffee, pumpkin spice-mix and mix well with a whisk.

Take another bowl and add oat flour, almond flour, arrowroot, baking powder, and salt. Mix well.

Add the dry ingredients into the wet ingredients while mixing constantly.

Take an ice cream scoop and scoop evenly sized portions of the batter into every muffin cup.

Bake in the oven for about 20-25 minutes until golden brown. Another way to test if it’s ready is to press the top of the muffin and feel that it’s hard and set.

Pumpkin Spice Muffins