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Gluten Free Pumpkin Pie Spiced Muffins
Try these delicious gluten free pumpkin pie spiced muffins. It will make your house smell wonderful and they taste great too!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
dessert, easy breakfast recipe, gluten-free muffins, muffins, pumpkin
Servings:
12
servings
Calories:
155
kcal
Author:
Jenny Levine Finke
Ingredients
1 1/2
cups
gluten-free all purpose flour blend
2
tsp.
baking powder
1/8
tsp.
salt
1/4
cup
+ 1 Tablespoon granulated sugar
1 1/2
tsp.
pumpkin spice
1/4
cup
melted butter
1/2
cup
+ 2 Tablespoon milk
1/4
cup
+ 2 Tablespoon canned pumpkin
1
tsp.
vanilla
3
Tbsp.
melted butter (for topping)
1/4
cup
fine granulated sugar (for topping)
1
tsp.
cinnamon (for topping)
Instructions
Preheat oven to 375 degrees F
Grease muffin pan (12 muffins)
In a large bowl, combine flour, baking powder, salt, sugar and pumpkin spice
In a second bowl, combine butter, milk, pumpkin and vanilla.
Add the wet ingredients into dry ingredients. Mix well.
Using a spoon, fill muffin tins about 3/4 full.
Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean
Next, prepare the cinnamon and sugar topping by combining the sugar and cinnamon in a bowl. Set aside.
In another small bowl, melt butter and set aside.
Allow muffins to cool for 10 minutes in the pan.
While the muffins are still warm, dip the top part of each muffin in the melted butter and shake off any excess.
Next, dip the muffin top into the cinnamon sugar mixture. Place on cooling rack.
Repeat with each muffin until batch is done.
Enjoy!
Nutrition
Serving:
1
|
Calories:
155
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
19
mg
|
Sodium:
85
mg
|
Potassium:
110
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
1020
IU
|
Vitamin C:
0.3
mg
|
Calcium:
69
mg
|
Iron:
0.8
mg