Cinnamon Spice Pumpkin Mini Muffins

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 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.

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 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!

You might also like:

Pumpkin Bars with Cream Cheese Frosting

25 Perfect Pumpkin Desserts

Skinny Mini Chocolate Muffins

Want even more? Stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @momlovesbaking and using the hashtag #momlovesbaking.

Print Recipe

4.27 from 15 votes

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. (You can substitute regular flour & brown sugar if you wish.)

Prep Time20 mins

Cook Time22 mins

Total Time42 mins

Course: Breakfast

Cuisine: American

Keyword: cinnamon spice muffins, pumpkin mini muffins, pumpkin spice mini muffins

Servings: 24 servings

Calories: 85kcal

Author: Lise Ode

Ingredients

For the mini muffins

• 1 1/4 cups gluten free flour You can substitute regular flour if you don't want them gluten free.
• 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 coconut sugar 80g - substitute brown sugar, if desired
• 1 large egg
• 3/4 cup pumpkin puree 170g
• 1 teaspoon vanilla
• 1/2 cup water

For the topping

• 3 tablespoons unsalted butter melted
• 6 tablespoons sugar
• 3/4 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

Note: Click here for my gluten free flour blend recipe. If you prefer to use regular flour (not gluten free), go right ahead. It will work just fine. You can also substitute brown sugar (1:1) instead of the coconut sugar in the muffin batter, if desired.

Nutrition

Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 81mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1291IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg