Cinnamon Spice Pumpkin Mini Muffins

Five mini pumpkin muffins on a white plate.

4.62 from 36 reviews

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.)

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings servings

Calories 85kcal

Author Lise Sullivan Ode

Equipment

Ingredients

For the mini muffins

1 1/4 cups gluten free flour I like Bob's Red Mill or King Arthur. Substitute regular flour if desired.
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 substitute brown sugar, if desired
1 large egg
3/4 cup pumpkin puree
1 teaspoon vanilla
1/2 cup water

For the topping

3 tablespoons unsalted butter melted
6 tablespoons granulated sugar regular white sugar, not coconut 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.
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.

Video

Notes

Try my gluten free flour blend recipe or Bob's Red Mill GF Flour. Substitute regular flour, if desired. You can also substitute brown sugar (1:1) instead of the coconut sugar in the muffin batter, if desired.

Nutrition