Cinnamon Spice Pumpkin Mini Muffins

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Allspice
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 3/4 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1 1/4 cup Gluten-free flour blend
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 6 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 6 tbsp Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on momlovesbaking.com

Ingredients

• 1 1/4 cup gluten free flour blend (recipe follows)
• 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 (80g) coconut sugar
• 1 egg
• 3/4 cup (170g) pumpkin puree
• 1 teaspoon vanilla
• 1/2 cup water
• For the topping
• 3 tablespoons unsalted butter, melted
• 6 tablespoons sugar
• 3/4 teaspoon cinnamon
• (For the gluten free flour blend, mix together the following ingredients, then measure the amount needed for muffins: 2 cups (244g) brown rice flour, 1/2 cup (60g) arrowroot, 1/3 cup (38g) tapioca starch, 1 teaspoon xanthan gum.)

Directions

• Preheat oven to 350°F.
• Place all of the dry ingredients in a medium bowl. Stir to combine. Set aside.
• 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.
• Add the dry ingredients and the water. Stir, by hand, until completely combined but do not over-stir.
• Place heaping tablespoons of the batter in greased mini muffin cups until youve filled 24 cups.
• Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.
• 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.
• Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.