Preheat your oven to 325° F. Spray your mini muffin tray with coconut oil.
In a large bowl mix all of the ingredients until just smooth. Using a cookie scoop, transfer the batter to your muffin tray, filling each slot until almost full.
Bake for 17 minutes or until a toothpick comes out clean. If you're making regular sized muffins, increase the bake time to 20-22 minutes.
Allow to cool and set in the tray for at least 15 minutes. Carefully remove and transfer to a wire rack to cool.
Notes
Pumpkin puree can be substituted for 2 large, ripe and mashed bananas, sweet potato puree or butternut squash puree.
The peanut butter needs to be room temperature and can be substituted for almond butter or sunflower seed butter.
Maple syrup can be substituted with honey or agave.
The egg can be substituted with a flax egg or 1/4 cup applesauce.
Espresso powder can be substituted with instant coffee powder or granules.