(Drum Roll, Please!) ..... Announcing the Fall Recipe Challenge Winner!

Pumpkin Cinnamini Nuffins from the Kitchen of Kelly Bray

Written by Gayle


lassensloves.com, Lassen's, pumpkin+muffins, gluten+free

These autumn-inspired mini muffins are gluten and dairy free!  This recipe challenged my kitchen, since there are several ingredients that I don't generally have in my pantry.  But I think you'll like them!

Makes 18 mini or 30 super-mini Muffins

You'll Need

Sugar Coating:

Pre-heat the oven to 375 degrees.

Mix

lassensloves.com, Lassen's, pumpkin+muffins, gluten+free

Mix together the dry ingredients--the flours, salt, and spices. Do not add the baking powder yet. 

lassensloves.com, Lassen's, pumpkin+muffins, gluten+free

Mix the wet ingredients together, and then add to the dry ingredients, blending well.   Stir in the baking powder.

lassensloves.com, Lassen's, pumpkin+muffins, gluten+free

Spray or grease the mini-muffin pan, and spoon the mixture into the cups.  They can be filled to the top.

lassensloves.com, Lassen's, pumpkin+muffins, gluten+free

Bake at 375 degrees for 30-40 minutes, depending on the size of the muffin cups.  The muffins should be slightly browned and a toothpick will come out clean.

lassensloves.com, Lassen's, pumpkin+muffins, gluten+free

When slightly cooled, remove the muffins from the pan and brush them with melted butter and then roll them in the coconut sugar and cinnamon mixture.  

Delish!

Enjoy these yummy mini muffins for breakfast or a gluten-free snack!

Thanks Kelly!

love,

Lassen's