Side Pannel
Pumpkin Spice Mini Muffins
Pumpkin Spice Mini Muffins
- Recipe Submitted by maryjosh on 10/27/2016
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
Directions
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.
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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