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+ servings

Cinnamon Spice Pumpkin Mini Muffins

Servings 24 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.)


  1. Preheat oven to 350°F.
  2. Place all of the dry ingredients in a medium bowl. Stir to combine. Set aside.
  3. 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.
  4. Add the dry ingredients and the water. Stir, by hand, until completely combined but do not over-stir.
  5. Place heaping tablespoons of the batter in greased mini muffin cups until you've filled 24 cups.
  6. Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.
  7. 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.
  8. Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.