Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they’re gluten-free & low in refined sugar.
Total Time
1hr
4.7
3 Ratings
Author: Mom Loves Baking
Servings:
12
Ingredients
•
1 1/4
cups
Gluten-Free All-Purpose Flour
•
1/2
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/4
tsp
Salt
•
1
tsp
Simply Organic Cinnamon, Ground
•
1
tsp
Pumpkin Pie Spice
•
1/4
tsp
Ground Allspice
•
3
Tbsp
Unsalted Butter
, softened
•
1/2
cup
Coconut Sugar
•
1
Eggland's Best Classic Egg
•
3/4
cup
Canned Pumpkin Purée
•
1
tsp
Vanilla Extract
•
1/2
cup
Water
Topping
•
3
Tbsp
Unsalted Butter
, melted
•
1/3
cup
Granulated Sugar
•
1/2
tsp
Simply Organic Cinnamon, Ground
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
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.
3.
In a large bowl, cream together Unsalted Butter (3 Tbsp) and Coconut Sugar (1/2 cup).
4.
Add Eggland's Best Classic Egg (1), Canned Pumpkin Purée (3/4 cup), and Vanilla Extract (1 tsp). Mix until thoroughly combined.
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.
6.
Place heaping tablespoons of the batter in greased mini muffin cups until you've filled 24 cups.
7.
Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.
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.
9.
Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.
Nutrition Per Serving
CALORIES
180
FAT
6.0 g
PROTEIN
1.5 g
CARBS
30.3 g
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