Pumpkin Spice Mini Muffins (with and without gluten)

Basket of mini muffins and pumpkins

It has been amazing watching the seasons change from summer to autumn without a drop of rain.  Every past season I can remember has been marked by the changes in how the rain falls. But rain or no, the temperature has dropped and signs of the new season abound. Trees are turning into fiery paintbrushes sweeping the sky with blazing color, mid day air has turned crisp, and the smell of earth and decay is getting stronger even with no dampness on the ground.

On Sunday The Little Helping and I are going to celebrate fall with a trip to the pumpkin patch. I am looking forward to watching him examine the substantial squash and their maze of vines.

Two small pumpkins on a table

Maybe your family is headed out to enjoy some autumn festivities too. I hope so. Get out and cheer at a homecoming football game, take a stroll along a quiet path, or sit on the stoop with a steaming mug of something fragrant.

Don’t forget to take a little snack. Pick something that captures everything cozy about autumn in two little bites. A bit of spice, a little sweet, and pumpkin.

Allow me to suggest these:

two mini pumpkin muffins

 

Pumpkin Spice Mini Muffins

These fluffy bites of autumn goodness were inspired by pictures of baked pumpkin doughnuts. You’ll probably want to make a double batch. Yield: 24 mini muffins

Ingredients

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each of nutmeg, ground ginger, all spice
  • 1/3 cup raw sugar
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon vanilla
  • 1/3 cup low fat milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon orange zest, finely grated
  • 2 egg whites, whisked until frothy

Method

  1. Pre heat oven to 375 degrees.  Use a paper towel to wipe non-stick spray or a tiny bit of vegetable oil into each cup of a mini muffin tin. If using paper liners, place directly into pan with no oil.
  2. In a medium mixing bowl – sift together or whisk the dry ingredients. In a second mixing bowl combine the oil, vanilla, milk, pumpkin, and orange zest.  Add the dry ingredients to the wet 1/3 at a time. Mix until batter is a uniform color and texture.
  3. In a small bowl – whisk the egg whites until very frothy.  Fold egg whites into batter, gently stirring until completely incorporated.
  4. Spoon just under a tablespoon of batter into each muffin cup, filling each a hair under 3/4 full.
  5. Bake muffins in preheated oven for about 12 minutes.  Finished muffins will be springy to the touch.

Approximate nutrition per serving: 44 calories, 1.3 g. fat, 7 g. carbs, .4 g. fiber, 1.2 g. protein, PP = 1

Or make them this way:

Pumpkin Spice Mini Muffins gluten, soy, and dairy free!

Pumpkin and Mini Muffins in a tin

They look the nearly identical, retain the delightful bouncy quality, and taste a little sweet, a little spicy, and pumpkiny just like the wheat flour version.

Ingredients

  • 2/3 cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 1/3 cup rice flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each of nutmeg, ground ginger, all spice
  • 1/3 cup raw sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/3 cup plain coconut milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon orange zest, finely grated
  • 2 egg whites, whisked until frothy

Method

  1. Pre heat oven to 375 degrees.  Use a paper towel to wipe non-stick spray or a tiny bit of vegetable oil into each cup of a mini muffin tin. If using paper liners, place directly into pan with no oil.
  2. In a medium mixing bowl – sift together or whisk the dry ingredients. In a second medium sized mixing bowl mix together the oil, vanilla, milk, pumpkin, and orange zest.  Add the dry ingredients to the wet. Mix until batter is a uniform color and texture.
  3. In a small bowl – whisk the egg whites until very frothy.  Fold egg whites into batter, gently stirring until completely incorporated.
  4. Spoon just under a tablespoon of batter into each muffin cup, filling each 3/4 full.
  5. Bake muffins in preheated oven for about 15 minutes.  Finished muffins will be springy to the touch.  Test with a toothpick to make sure they are fully baked.

Approximate Nutrition per serving: 45 calories, 1.4 g. fat, 7.7 g. carbohydrates, .7 g. fiber, .9 g. protein, PP = 1

Mini Muffins on a blue table

6 Responses to “Pumpkin Spice Mini Muffins (with and without gluten)”
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