Cinnamon Spice Pumpkin Mini Muffins - Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they're gluten free & low in refined sugar because the muffins are baked with coconut sugar - a delicious brown sugar replacement.
Note: You can totally substitute brown sugar and regular flour in this recipe if you prefer. They're completely yummy either way!
Hey everybody! Happy Friday! I've been baking again today and I can't wait to share this amazing Cinnamon Spice Pumpkin Mini Muffins recipe with you.
As I said recently, I've been testing a new diet called Trim Healthy Mama and I'm liking it so far. Because of that, I'm sampling more gluten free recipes which is also good because I can have lots of yummy treats for my mom to try since she's gluten intolerant.
You can make this recipe gluten free or regular
Honestly though, you'd never know that these completely delicious mini muffins are gluten free. My daughter ate five and my husband ate a bunch of them. He doesn't even like pumpkin!
Note: If you prefer to use regular flour (not gluten free), go right ahead. It will work just fine.
As well as being gluten free, they're also low in refined sugar. I used coconut sugar for the first time in this recipe. I was afraid it would taste too much like coconut but it actually tastes almost exactly like brown sugar, just a little less sweet. I love it!
What is Coconut Sugar?
• Coconut sugar is made from the flower of the coconut palm.
• Also called coconut blossom sugar
• Made from the sap of the flower blossom stem of the coconut palm.
• It's unrefined and has a low glycemic index.
• Can be used as a 1:1 replacement for brown sugar
How to make Cinnamon Spice Pumpkin Mini Muffins
So the first step in this recipe is to cream 3 tablespoons of butter with ½ cup coconut sugar. Then you stir in an egg, pumpkin and vanilla.
Combine all of your dry ingredients in a separate bowl. I used a Gluten Free Flour Blend which I mixed up myself.
You could also use a store bought gluten free flour such as King Arthur. OR if you prefer to make them WITH gluten, you can use all purpose flour.
Then add the dry ingredients to your wet mixture, along with ½ cup of water and stir by hand until combined.
This recipe makes 24 mini muffins. Bake them in a 350°F. oven for about 20 minutes, then let them cool.
Once cooled, dip them in melted butter and cinnamon sugar. I did use real sugar for this part.
These Cinnamon Spice Pumpkin Mini Muffins are soft and delicate with a lovely pumpkin and cinnamon spicy flavor.
"I still can't believe how yummy they turned out. Gluten free baked treats really can be good, you just need the right recipe!"
Let me know if you try these. They are perfect for this beautiful Fall weather! Enjoy!
You might also like:
Pumpkin Bars with Cream Cheese Frosting
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Cinnamon Spice Pumpkin Mini Muffins
Ingredients
For the mini muffins
- 1 ¼ cups gluten free flour You can substitute regular flour if you don't want them gluten free.
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon allspice
- 3 tablespoons unsalted butter, softened
- ½ cup coconut sugar 80g - substitute brown sugar, if desired
- 1 large egg
- ¾ cup pumpkin puree 170g
- 1 teaspoon vanilla
- ½ cup water
For the topping
- 3 tablespoons unsalted butter melted
- 6 tablespoons sugar
- ¾ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Place all of the dry ingredients (flour of choice, baking powder, baking soda, salt, and spices) in a medium bowl. Stir to combine. Set aside. (You can use my gluten free flour blend recipe - find the link in the notes below - or use a store bought such as King Arthur Gluten Free Measure for Measure Flour. OR use all purpose flour if you don't need it to be gluten free.)
- In a large bowl, cream the butter and coconut sugar (or brown sugar, if preferred) together with a wooden spoon. Stir in the egg, pumpkin and vanilla. Mix until thoroughly combined. Add the dry ingredients and the water. Stir, by hand, until completely combined but do not over-stir.
- Place heaping tablespoons of the batter in greased mini muffin cups until you've filled 24 cups. Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.
- Place melted butter in a small bowl and mix together the cinnamon/sugar in another small bowl. Dip each muffin top in the butter, then cinnamon sugar.
- Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.
Notes
Nutrition
Missy says
What sugar can you use in place of coconut sugar?
Nicole says
I wonder that too? I might try to replace it with brown sugar? I wonder if you can do brown sugar or maple syrup?
Lise Ode says
Hi Nicole, Yes, you absolutely can replace the coconut sugar 1:1 with brown sugar. Enjoy!
Lise Ode says
You can totally replace the coconut sugar 1:1 with brown sugar and the muffins come out just as delish!
Jenny says
Just wondering if you could use the instant pot?
Lise Ode says
Oh that's a good question. I'm sorry, but I'm not sure.
NamaShirl says
I failed reading I guess put them in muffin cups 😞 they don’t want to come out 🤦♀️ I even made the them gluten free and brought the special sugar to make matters worse I made a double batch 😢
Melissa says
Hi, these look so yummy! I am gluten free and would love to know your flour blend. It wasn’t at the bottom. Thank you!
Lise Ode says
Here it is: https://www.momlovesbaking.com/my-favorite-homemade-gluten-free-flour-blend/
Ellen Davis says
I didn’t see your recipe for homemade gluten free flour. I need to try these!!!
Lise Ode says
Here ya go: https://www.momlovesbaking.com/my-favorite-homemade-gluten-free-flour-blend/
Barbee says
Want to try these but if I don't have any coco sugar can I sub regular sugar this time?
Lise Ode says
Yes, absolutely!
sara says
muffins look delicious!! great holiday treat:)
Pat says
I am going to make a big pot of soup on this rainy day and will be trying them out....will let you know....:)....
Lise Ode says
Hi Pat, I haven't tested this recipe with regular flour, but I think it would probably work! Let me know if you try it. 🙂
Pat says
These looks so wonderful but I think I could use regular flour couldn't I? I will have to try them for sure....