You know what makes every recipe better this time of year? PUMPKIN! It’s a treat for the taste buds that makes every muffin, bread, loaf and even drink, taste better. Fall just wouldn’t be Fall without a healthy dose of pumpkin.
And when you’re talking about pumpkin muffins, you have really got a good thing going. Add in the mini variety and it’s a signed, sealed and delivered, GREAT deal!
This recipe originally started out as the 12-cup muffin pan portions. But the need for even greater on-the-go snacking gave way for these mini sized muffins… Because sometimes you just want a quick bite and a regular size muffin is just a bit too big to quickly (and gracefully) pop in your mouth. Plus, this time of year, parties and get togethers sometimes call for a smaller portion and this size is just perfect for that!
The pumpkin really shines in this recipe and I mean really shines. And you’ll notice there’s an extra dose of spices in here too – a full tablespoon of pumpkin pie spice and yet another teaspoon of cinnamon. The reason we did that is because the amount of batter that this recipe makes calls for a large portion of spices. Three full cups of GF flour is a lot. So the spices are definitely the right proportion and could even be increased if you like an even heavier pumpkin flavor.
For anyone watching their sugar intake, this recipe has been edited and re-worked to get the least amount of sugar possible without sacrificing the taste.
The prep and baking of these amazing little muffins is the way a muffin should be – they come together quickly, bake fast and are ready to eat. No sifting required! The perfect size, the perfect flavor, these mini muffins are a true delight.
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Gluten Free Mini Pumpkin Muffins
3 cups gluten free bread’s flour mix
1 Tbsp pumpkin pie spice
1 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
1 cup white sugar
½ cup honey
1 (15oz) can pumpkin puree
2 large eggs
⅓ cup vegetable oil
1½ tsp pure vanilla extract
White sugar for the topping (optional)
Heat the oven to 400°F. Spray 4 mini muffin tins with cooking spray and set aside. If you don’t have 4 of them, just bake the muffins in batches, letting the pans cool off in between (they don’t need to be completely room temperature cool, but should not be hot).
In a large bowl, add the gluten free flour mix, pumpkin pie spice, cinnamon, baking soda and salt. Mix to combine.
In a large mixer bowl, add the sugar, honey, pumpkin, eggs, oil, and vanilla; beat until just blended.
Add the flour mixture to the pumpkin mixture all at once and mix until combined. The smell of it should be starting to tempt your tastebuds.
Using a cookie size scooper, or a tablespoon, spoon the batter into the prepared muffin cups. Fill the mini cups about ¾ full. As an extra touch, top each muffin with a pinch of sugar – this is not essential, but adds a nice finished look on the top.
Bake each tin for 15-18 minutes. Check them using the wooden toothpick test to test for a clean toothpick.
Want more pumpkin? Next check out this recipe for Flour Free Gluten Free Pumpkin Pancakes.