Cinnamon Spice Pumpkin Mini Muffins

Cinnamon Spice Pumpkin Mini Muffins

from momlovesbaking.com
42 min
24 servings

Ingredients

  • 1 1/4 cup homemade gluten free flour blend (You can substitute regular flour if you don't want them gluten free.)
  • 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 coconut sugar (80g)
  • 1 large egg
  • 3/4 cup pumpkin puree (170g)
  • 1 teaspoon vanilla
  • 1/2 cup water
  • 3 tablespoons unsalted butter (melted)
  • 6 tablespoons sugar
  • 3/4 teaspoon cinnamon

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Place all of the dry ingredients in a medium bowl. Stir to combine. Set aside.

  3. 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. 4

    Add the dry ingredients and the water. Stir, by hand, until completely combined but do not over-stir.

  5. 5

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

  6. 6

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

  7. 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. 8

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