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.)
1 ¼cupsgluten free flourI like Bob's Red Mill or King Arthur. Substitute regular flour if desired.
¾teaspoonbaking powder
¾teaspoonbaking soda
¼teaspoonsalt
1teaspooncinnamon
1teaspoonpumpkin pie spice
¼teaspoonallspice
3tablespoonsunsalted butter, softened
½cupcoconut sugarsubstitute brown sugar, if desired
1largeegg
¾cuppumpkin puree
1teaspoonvanilla
½cupwater
For the topping
3tablespoonsunsalted buttermelted
6tablespoonsgranulated sugarregular white sugar, not coconut sugar
¾teaspooncinnamon
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.
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.
Use a small muffin scoop or place heaping tablespoons of the batter in greased mini muffin cups until you've filled 24 mini muffin 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 and 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.