Gluten-Free Mini Cinnamon Pumpkin Muffins are topped with cinnamon sugar, tender, moist and irresistible. These muffins are packed with warm seasonal flavors. Not only are they perfect for breakfast or brunch, but, they would make an excellent Thanksgiving Day breakfast. Topped with a delicious cinnamon sugar coating, these mini muffins are sure to become a favorite Autumn staple in your house.
Gluten-Free Mini Cinnamon Pumpkin Muffins
Satisfy your cravings with these delightful gluten-free mini cinnamon pumpkin muffins. Packed with pumpkin spice and cinnamon, these moist and tender treats are dipped in coconut oil and coated with a sweet cinnamon sugar glaze. Perfect for any time of day, these muffins are a delicious and comforting choice for the fall season.
Autumn Delight: Easy-to-Make Gluten-Free Cinnamon Pumpkin Muffins,
As the leaves change color and the air turns crisp, there’s nothing quite like the comforting aroma of warm spices filling your kitchen. And what better way to embrace the flavors of fall than with these gluten-free cinnamon pumpkin muffins? Let’s dive into the simple yet delicious recipe for these autumn treats, complete with a cinnamon sugar glaze that adds an extra touch of sweetness. Whether you’re a seasoned baker or just looking to try something new, these muffins are sure to be a hit with family and friends. So, get ready to savor the taste of the season and learn how to whip up a batch of these irresistible goodies.
Step-by-Step Instructions for Baking
To begin baking these delicious gluten-free cinnamon pumpkin muffins, start by preheating your oven to 350°F. Line a mini muffin tin with paper liners or grease the cups well to prevent sticking. In a large mixing bowl, combine cassava flour, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together the canned pumpkin puree, maple sugar, egg, and coconut oil until well combined. Lastly, stir in the evaporated milk. Slowly add the wet ingredients to the dry ingredients, stirring just until everything is incorporated. Be careful not to overmix, as this can result in tough muffins.
Scoop the batter into each muffin cup, filling them about three-quarters full. Bake for 15- 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle the cinnamon sugar glaze over the muffins for an extra touch of sweetness.,
Creating the Cinnamon Sugar Glaze
For the finishing touch on these delectable gluten-free cinnamon pumpkin muffins, you’ll want to whip up a simple yet irresistible cinnamon sugar glaze. In a small bowl, combine monkfruit sweetener, and cinnamon.
Tips for Serving and Storing Your Muffins
After baking and glazing your gluten-free cinnamon pumpkin muffins, it’s important to consider how best to serve and store them for maximum enjoyment. These muffins are best enjoyed warm, so consider reheating them in the microwave for a few seconds before serving. If you have leftovers or want to save some for later, store the muffins in an airtight container at room temperature for up to 3 days.
These serving and storing tips will ensure that your gluten-free cinnamon pumpkin muffins remain delicious and enjoyable, making them a perfect gift for any occasion.
They make a perfect gift.
They make a perfect gift. For example, house warming, college co-ed during exams, welcome to the neighborhood, or gift for any time. If you have leftovers or want to save some for later, store the muffins in an airtight container at room temperature for up to 3 days. To prolong their freshness, you can also freeze the muffins for up to 3 months.
Simply wrap them individually in plastic wrap and then place them in a resealable freezer bag. When you’re ready to enjoy them again, just thaw them at room temperature or reheat in the microwave for a quick and tasty treat. These serving and storing tips will ensure that your gluten-free cinnamon pumpkin muffins remain delicious and enjoyable, making them a perfect gift for any occasion. Whether you’re looking to share a warm, seasonal treat with a friend or simply want to treat yourself, these muffins are sure to be a hit.
Gluten-Free Mini Cinnamon Pumpkin Muffins In Summary,
In conclusion, these gluten-free cinnamon pumpkin muffins are the perfect way to embrace the cozy flavors of fall. With a simple list of ingredients and easy-to-follow instructions, you can create a delicious treat that will delight your taste buds. Don’t forget to add the cinnamon sugar glaze for an extra touch of sweetness. Whether you’re making them for yourself or sharing with loved ones, these muffins are sure to be a hit all season long. So why not whip up a batch today and spread the autumn joy with those around you? As the leaves change and the air gets cooler, these muffins will bring warmth and comfort to any occasion. Go ahead, give them a try and savor the taste of fall in every bite.
Gluten-Free Mini Cinnamon Pumpkin Muffins
Ingredients
- 1 3/4 cup cassava flour
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp pumpkin spice
- 1/4 tsp pink salt
- 1/4 cup melted coconut oil
- 1/2 cup maple sugar
- 1 large egg room temperture
- 3/4 cup pumpkin puree
- 1 cup homemade evaporated coconut milk
Cinnamon Sugar Coating
- 4 tbsp monkfruit sweetener
- 1/2 tsp cinnamon
- 1/8 cup melted coconut oil
Directions
First, preheat the oven to 350 F. Second, place paper wrappers 48 in mini muffin tins. Third, in a large bowl, stir together the cassava flour, baking powder, pumpkin spice, cinnamon, and pink salt. Fourth, stir together the melted coconut oil, maple sugar, beaten egg, and pumpkin puree until thoroughly combined. Lastly, add the milk to the pumpkin mixture. Finally, add the wet to the dry ingredients. Stir just until it comes together. Using a cookie scoop place batter into the paper wrappers.
Next, place them into the oven Bake for approximately 15-20 minutes or until a toothpick comes out clean. While waiting for the muffins to cook make the cinnamon monkfruit sweetener. Combine the cinnamon and the monkfruit sweetener and stir. Remove from the oven. Allow the muffins to cool slightly brush or dip the muffin tops with the melted coconut oil. Dip them into the cinnamon monkfruit sweetener covering the tops. Lastly, place them on a plate and serve.
Gluten-Free Mini Cinnamon Pumpkin Muffins
Ingredients
- 1 3/4 cup cassava flour
- 1 1/2 tsp baking powder
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/4 tsp pink salt
- 1/4 cup melted and slightly cooled coconut oil
- 1 large beaten egg at room temperature
- 3/4 cup pumpkin puree
- 1 cup homemade evaporated coconut milk see the recipe on my blog
Cinnamon Sugar Topping
- 4 tbsp monkfruit sweetener
- 1/2 tsp cinnamon
Coconut Oil For Tops
- 1/8 cup melted coconut oil
Instructions
- First, preheat the oven to 350 F.
- Second, place paper wrappers 48 in mini muffin tins.
- Third, in a large bowl, stir together the cassava flour, baking powder, pumpkin spice, cinnamon, and pink salt.
- Fourth, stir together the melted coconut oil, maple sugar, beaten egg, and pumpkin puree until thoroughly combined.
- Lastly, add the milk to the pumpkin mixture.
- Finally, add the wet to the dry ingredients.
- Stir just until it comes together.
- Using a cookie scoop place batter into the paper wrappers.
- Next, place them into the oven.
- Bake for approximately 15-20 minutes or until a toothpick comes out clean.
- While waiting for the muffins to cook make the cinnamon monkfruit sweetener.
- Combine the cinnamon and the monkfruit sweetener and stir.
- Remove from the oven.
- Allow the muffins to cool slightly brush or dip the muffin tops with the melted coconut oil.
- Dip them into the cinnamon monkfruit sweetener covering the tops.
- Lastly, place them on a plate and serve.
Notes
| Nutrition Facts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| Calories 45 | |
| % Daily Value * | |
| Total Fat 2 g | 4 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 1 mg | 0 % |
| Sodium 22 mg | 1 % |
| Potassium 24 mg | 1 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 1 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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