You may have noticed that these muffins are smaller than what you’re probably used to. That is for two reasons:
- Everyone knows that the top of the muffin is the best part! With the cinnamon-sugar coating all around, every bite of these little muffins will have that delicious top-of-the-muffin taste.
- I have no self control when it comes to baked goods, and if I don’t make them in smaller portions, I will easily eat a bunch of full-sized sweets in one sitting. 3 of these is much better for my waistline than 3 full-size muffins!
Ingredients for the muffins
- 1 3/4 cups of all purpose gluten free flour (I used Bob’s Red Mill)
- 2 teaspoons of baking powder
- 3 teaspoons of pumpkin pie spice
- 1/2 cup of brown sugar
- 1/3 cup of melted coconut oil (or butter if not dairy free)
- 2 teaspoons of vanilla extract
- 3/4 cups of pumpkin puree
- 1 egg
- 1/2 cup of coconut cream
Ingredients for the coating
- Coconut oil or butter (about 1/4 cup + more as needed)
- 1/2 cup of sugar
- 1 tablespoon of cinnamon
- Preheat the oven to 450F.
- Mix the dry ingredients for the muffins in a large bowl. Then add the wet ingredients and mix it all together very well, making sure there are no clumps of flour or sugar.
- Spray two 12-cup muffin tins with cooking spray and fill each muffin cup about a third of the way up. You should be able to fill all 2 dozen muffin cups.
- Bake for about 12 minutes, or until the center of each muffin is cooked through.
- Once the muffins are cooked, let them cool for about 20 minutes.
- For the coating, melt some butter or coconut oil in a bowl.
- Mix the cinnamon and sugar together in another bowl.
- Using a pastry brush, brush the oil/butter lightly around an entire muffin. Immediately dip that muffin in the cinnamon sugar mixture and roll it around until it’s covered in the coating on all sides.
- Set the muffin aside on a plate and repeat step 8 for all the muffins.
Since they are brushed with a melted oil or butter, these muffins can get soggy after the second day. I recommend freezing any that are left at that point; they taste totally fine re-heated.