Cinnamon Spice Pumpkin Mini Muffins

16 INGREDIENTS • 9 STEPS • 1HR

Cinnamon Spice Pumpkin Mini Muffins

Recipe

4.7

3 ratings

Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they’re gluten-free & low in refined sugar.

Love This Recipe?

Cinnamon Spice Pumpkin Mini Muffins

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Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they’re gluten-free & low in refined sugar.

Mom Loves Baking

My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.

http://www.momlovesbaking.com/

1HR

Total Time

$0.63

Cost Per Serving

Ingredients

Servings

12

us / metric

1 1/4 cups

Gluten-Free All-Purpose Flour

1/2 tsp

Baking Powder

1/2 tsp

Baking Soda

1/4 tsp

1 tsp

Sponsored

Simply Organic Cinnamon, Ground

1 tsp

Pumpkin Pie Spice

1/4 tsp

Ground Allspice

3 Tbsp

Unsalted Butter, softened

1/2 cup

1

Sponsored

Eggland's Best Classic Egg

3/4 cup

Canned Pumpkin Purée

1 tsp

Sponsored

Simply Organic Vanilla Extract

1/2 cup

Water

Topping

3 Tbsp

Unsalted Butter, melted

1/3 cup

Granulated Sugar

1/2 tsp

Sponsored

Simply Organic Cinnamon, Ground

Nutrition Per Serving

VIEW ALL

Calories

180

Fat

6.0 g

Protein

1.5 g

Carbs

30.3 g

Love This Recipe?

Cinnamon Spice Pumpkin Mini Muffins

Save

Mom Loves Baking

My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.

http://www.momlovesbaking.com/

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Place Gluten-Free All-Purpose Flour (1 1/4 cups), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Salt (1/4 tsp), Simply Organic Cinnamon, Ground (1 tsp), Pumpkin Pie Spice (1 tsp), and Ground Allspice (1/4 tsp) in a bowl. Stir to combine.

step 2 Place Gluten-Free All-Purpose Flour (1 1/4 cups), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Salt (1/4 tsp), Simply Organic Cinnamon, Ground (1 tsp), Pumpkin Pie Spice (1 tsp), and Ground Allspice (1/4 tsp) in a bowl. Stir to combine.

step 3

In a large bowl, cream together Unsalted Butter (3 Tbsp) and Coconut Sugar (1/2 cup).

step 4

Add Eggland's Best Classic Egg (1), Canned Pumpkin Purée (3/4 cup), and Simply Organic Vanilla Extract (1 tsp). Mix until thoroughly combined.

step 5

Add the dry ingredients to the wet ingredients, and add Water (1/2 cup). Stir by hand until completely combined but do not over-stir.

step 5 Add the dry ingredients to the wet ingredients, and add Water (1/2 cup). Stir by hand until completely combined but do not over-stir.

step 6

Place heaping tablespoons of the batter in greased mini muffin cups until you've filled 24 cups.

step 7

Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.

step 7 Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.

step 8

Place Unsalted Butter (3 Tbsp) in one small bowl, and mix together Granulated Sugar (1/3 cup) and Simply Organic Cinnamon, Ground (1/2 tsp) in another bowl. Dip each muffin in the butter, then cinnamon sugar.

step 9

Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.

step 9 Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.

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