Pumpkin Latte Mini Muffins {vegan, gluten-free}

Step 1

Place all of the ingredients, except the optional toppings, in a blender and process until smooth. Divide the batter equally between the prepared cups (I use a small cookie scoop for even portioning).

Step 2

Bake in the preheated oven for 10 to 13 minutes until centers are puffed and firm to the touch. Transfer muffin tin to a cooling rack and cool for 10 minutes in pan. Remove muffins from pan and cool completely on rack.

Step 3

Optional Topping: If desired, drizzle tops of muffins with white chocolate mixture and sprinkle with chopped pepitas.