Cinnamon Spice Pumpkin Mini Muffins

These muffins are super moist and almost melt in your mouth. These yummy treats can be dipped in butter and cinnamon and enjoyed with a hot cup of tea.

These are made gluten free and with coconut sugar, so there is very little refined sugar. Coconut sugar is a great replacement for brown sugar.

However, if you would like, you could replace the coconut sugar with regular brown sugar. You could use regular flour in this recipe.

The muffins will come out soft and moist either way that you make them. This recipe is so easy to make that you do not even need an electric mixer, you can just stir the batter with a sturdy spoon.

Frequently Asked Questions:

            How do I store these muffins?

You can place these into an airtight container and leave them on the counter for 24 hours. They should be normally kept in the refrigerator once they have cooled off. They will last for 5 days in the refrigerator.

            Can I freeze these muffins?

Certainly. Again, place them into an airtight container or freezer safe bag. You can leave them in the refrigerator for 3 months.

            Can I make these as regular sized muffins?

Yes, you can do this, however, you may want to double the recipe so that you have enough for your whole family.

What do you need to make Cinnamon Spice Pumpkin Mini Muffins

1 ¼ cups gluten free flour

¾ tsp baking soda

¾ tsp baking powder

¼ tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice

¼ tsp allspice

3 tbsp unsalted butter, softened

½ cup coconut sugar

1 large egg

¾ cup pumpkin puree

1 tsp vanilla

½ cup water

Topping

3 tbsp butter, melted

6 tbsp granulated sugar

¾ tsp cinnamon

How to make Cinnamon Spice Pumpkin Mini Muffins

FIRST STEP:

Preheat the oven to 350*

Line the mini muffin pan with liners in each cup

SECOND STEP:

In a mixing bowl, cream together the butter and coconut sugar, stir in the egg, pumpkin and vanilla.

a)

b)

c)

d)

e)

Add in the flour, baking soda, baking powder, salt, pumpkin pie spice and the allspice

a)

b)

Mix until just combined

THIRD STEP:

Stir in the water to mix thoroughly

Using a small scoop, fill each of the muffin cups

a)

b)

Place in the oven and bake for 20 to 22 minutes, test with a toothpick. They are done when the toothpick comes out clean

Allow the muffins to cool completely

FOURTH STEP:

In two small bowls, place the cinnamon sugar mix in one, and the melted butter in another

Dip each muffin top into the melted butter and then the cinnamon sugar mix and set on a serving plate

Store in an airtight container on the counter for up to 24 hours, longer than that, these should be placed into the refrigerator.

Enjoy!

YUM!