• Prep Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 24

Pumpkin Spice Mini Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups gluten-free all purpose four blend (I use Bob’s Red Mill, see note below)
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp granulated sugar
  • 1 1/2 tsp pumpkin spice
  • 1/4 cup melted coconut oil
  • 1/2 cup + 2tbsp non-dairy milk (I use almond)
  • 1/4 cup + 2 tbsp pumpkin puree (NOT pumpkin pie filling)
  • 1 tsp vanilla
  • **For cinnamon sugar coating**
  • 3 tbsp melted coconut oil
  • 1/4 cup fine granulated sugar
  • 1 tsp cinnamon


Preheat oven to 375 degrees.
Grease mini muffin tin (x 24)
In a large bowl, whisk the flour, baking powder, salt, sugar, and pumpkin spice.
In a small bowl, mix the melted coconut oil, non-dairy milk, pumpkin puree, and vanilla together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fill muffin tin 3/4 full.
Bake for 8-10 minutes
While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl
Remove muffins from oven and cool for 10 minutes in tin.
Remove muffins from tin and place on a cooling rack.
While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil, shake off any excess. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back on cooling rack.
Repeat with entire batch until done.

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