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Cinnamon Spice Pumpkin Mini Muffins
Recipe

16 INGREDIENTS • 9 STEPS • 1HR

Cinnamon Spice Pumpkin Mini Muffins

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.
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Mom Loves Baking
My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.
http://www.momlovesbaking.com/
Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they’re gluten-free & low in refined sugar.
1HR
Total Time
$0.63
Cost Per Serving
Ingredients
Servings
12
US / Metric
Gluten-Free All-Purpose Flour
1 1/4 cups
Gluten-Free All-Purpose Flour
Baking Powder
3/4 tsp
Baking Powder
Baking Soda
3/4 tsp
Baking Soda
Salt
1/4 tsp
Ground Cinnamon
1 tsp
Ground Cinnamon
Pumpkin Pie Spice
1 tsp
Pumpkin Pie Spice
Unsalted Butter
3 Tbsp
Unsalted Butter, softened
Egg
1
Water
1/2 cup
Water
Topping
Unsalted Butter
3 Tbsp
Ground Cinnamon
3/4 tsp
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
180
Fat
6.0 g
Protein
1.5 g
Carbs
30.3 g
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Cinnamon Spice Pumpkin Mini Muffins
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Mom Loves Baking
My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.
http://www.momlovesbaking.com/
Cooking InstructionsHide images
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 (3/4 tsp), Baking Soda (3/4 tsp), Salt (1/4 tsp), Ground Cinnamon (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 (3/4 tsp), Baking Soda (3/4 tsp), Salt (1/4 tsp), Ground Cinnamon (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 Egg (1), Canned Pumpkin Purée (3/4 cup), and 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 Ground Cinnamon (3/4 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.
Tags
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American
Gluten-Free
Snack
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Dessert
Thanksgiving
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