Arbonne Maple Pumpkin Mini Muffins


Arbonne Maple Pumpkin Mini Muffins


Recipe by: ArbonnizeWithKori

These muffins are a great snack for my picky eater to take to school! I freeze them in packs of two and take out the night before school. They would be nice topped with a oat crumble as well – but my picky eater does not like crumbles on her muffins!



  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Pure Maple Syrup
  • 2 Eggs at room temperature
  • 1 cup Pumpkin Puree
  • 1/4 cup of Skim Milk
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • Pumpkin Spice (1/2 tsp Sea Salt; 1/2 tsp Cinnamon; 1/2 tsp Ginger; 1/2 tsp Pumpkin Pie Spice; 1/4 tsp Nutmeg)
  • 1 scoop Arbonne Daily Protein Boost
  • 1 3/4 cup Whole Wheat Flour
  • 1/3 cup Oats
  • 3/4 cup Chocolate Chips


  • Preheat oven to 325 degrees
  • Spray mini muffin tins with cooking spray
  • Beat Oil and Syrup
  • Add Eggs and beat well
  • Add Pumpkin and Milk and beat
  • Add Baking Soda, Vanilla and Pumpkin Spice and beat
  • Stir in Arbonne Daily Protein Boost, Flour and Oats, stir with a large spoon or spatula
  • Fold in Chocolate Chips
  • Bake 15 minutes or until toothpick comes out clean
  • Let cool in pan for 10 minutes, carefully move to cooling rack
  • Enjoy!

Makes 40 mini muffins (Calories 56; Fat 2.3g; Carbs 7.8g; Protein 1.5g)

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One response to “Arbonne Maple Pumpkin Mini Muffins”

  1. Robyn says:

    Ran out of oil so used some apple sauce too. Also have a kid that doesn’t overly like chocolate and did a maple glazed few (maple syrup and icing sugar) yummm

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