Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they’re gluten free & low in refined sugar.
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.
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!
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!
So the first step in this recipe is to cream 3 tablespoons of butter with 1/2 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 and have included the recipe below.
Then add the dry ingredients to your wet mixture, along with 1/2 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!
Cinnamon Spice Pumpkin Mini Muffins
- 1 1/4 cup gluten free flour blend recipe follows
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon allspice
- 3 tablespoons unsalted butter softened
- 1/2 cup 80g coconut sugar
- 1 egg
- 3/4 cup 170g pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup water
- For the topping
- 3 tablespoons unsalted butter melted
- 6 tablespoons sugar
- 3/4 teaspoon cinnamon
- For the gluten free flour blend, mix together the following ingredients, then measure the amount needed for muffins: 2 cups (244g brown rice flour, 1/2 cup (60g) arrowroot, 1/3 cup (38g) tapioca starch, 1 teaspoon xanthan gum.)
- Preheat oven to 350°F.
- Place all of the dry ingredients in a medium bowl. Stir to combine. Set aside.
- In a large bowl, cream the butter and sugar 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.