Gluten Free Pumpkin Spice Muffins

Gluten Free Pumpkin Spice Muffins

You may have noticed that these muffins are smaller than what you’re probably used to. That is for two reasons:

  1. 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.
  2. 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


  1. Preheat the oven to 450F.
  2. 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.
  3. 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.
  4. Bake for about 12 minutes, or until the center of each muffin is cooked through.
  5. Once the muffins are cooked, let them cool for about 20 minutes.
  6. For the coating, melt some butter or coconut oil in a bowl.
  7. Mix the cinnamon and sugar together in another bowl.
  8. 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.
  9. 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.

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