Cinnamon Spice Pumpkin Mini Muffins
These Cinnamon Spice Pumpkin Mini Muffins are quick and easy to make, and they're a great way to use up any leftover pumpkin puree. Plus, they're loaded with delicious spices like cinnamon and nutmeg, which give them a wonderfully warm flavor.
Ingredients
For the topping:
- 6 Tbsp. Sugar
- 3 Tbsp. butter Melted
- ¾ tsp. Cinnamon
For the muffins:
- 1 tsp. Pumpkin pie spice
- 1 ½ C. Gluten free flour
- ¼ tsp. Allspice
- 1 tsp. Cinnamon
- 3 Tbsp. Butter softened
- ¾ tsp. Baking powder
- ½ C. Water
- ½ C. Coconut sugar
- ¾ tsp. Baking soda
- 1 Egg Large
- 1 tsp. Vanilla
- ¼ tsp. Salt
- ¾ C. Pumpkin puree
Instructions
- Heat the oven to 350 degrees.
- Add the flour, allspice, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to a mixing bowl, and stir to combine.
- In a separate bowl, blend together the butter and sugar until creamy.
- Beat the vanilla, egg, and pumpkin into the butter mixture until smooth.
- Mix the dry ingredients into the batter.
- Place the batter by the tablespoon into the sections of a well-greased mini muffin tin.
- Bake for 20-22 minutes, or until cooked through.
- Add the melted butter for the topping into a shallow bowl.
- Mix together the sugar and cinnamon for the topping in a separate bowl.
- Dip each muffin into the butter, and then roll in the sugar mixture before serving.