I’ve finally accepted the fact that long, hot, sunny summer days are gone (for now!) and short, cool, (mostly) gloomy fall days are here (for now).
This time of year always takes me some time to adjust (I’m a summer girl, through and through), but one thing that makes it a little easier is the return of slow cooker recipes, cozy sweaters, and of course, pumpkin recipes. One of those pumpkin recipes that has been making the summer to fall transition easier are these sweet little bites—pumpkin spice mini muffins (that also happen to be vegan AND gluten-free!)
I’m not the only one who has a hard time saying goodbye to summer, right?
These pumpkin spice mini muffins are an adaptation of my old fashioned cake doughnut mini muffins recipe—a popular treat in my home. Now that pumpkin season is here, I thought I’d give that recipe a little autumn makeover by swapping out some ingredients for fall flavours. And what says fall flavours more than pumpkin and pumpkin spice? I can’t think of anything else. So here we are.
- Skip the canned pumpkin and learn how to make homemade pumpkin puree (it’s really easy!).
Pumpkin spice mini muffins are perfect for school snacks, at-home snacks (with a delicious hot drink!), a nice food gift to say thank you to someone, or even your contribution to a get-together with friends…they’re good for any occasion, really! And the best part? No one will will be able to tell they are vegan or that they’re gluten-free. Try it, you’ll see!
When you make your pumpkin spice mini muffins, be sure to store them in an airtight container and eat them up within 2-3 days. They’re best enjoyed when fresh.
And if “mini” muffins aren’t your thing, check out my vegan gluten free pumpkin spice muffins. They’re a little different than these, but just as delicious and a bit larger!
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How to Make Pumpkin Spice Mini Muffins
These vegan, gluten free pumpkin spice mini muffins are the perfect treat for fall—or any other time of year. Enjoy them with a latte or on their own!
- 1 1/2 cups gluten-free flour blend (I use Bob’s Red Mill, see note below)
- 2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup + 1 tbsp granulated sugar
- 1 1/2 tsp pumpkin spice
- 1/4 cup melted coconut oil
- 1/2 cup + 2tbsp unsweetened non-dairy milk (I use almond)
- 1/4 cup + 2 tbsp unsweetened pumpkin puree (NOT pumpkin pie filling)
- 1 tsp vanilla
Preheat oven to 375 degrees.
Grease mini muffin tin (x 24)
In a large bowl, whisk the flour, baking powder, salt, sugar, and pumpkin spice.
In a small bowl, mix the melted coconut oil, non-dairy milk, pumpkin puree, and vanilla together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fill muffin tin 3/4 full.
Bake for 8-10 minutes
While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl
Remove muffins from oven and cool for 10 minutes in tin.
Remove muffins from tin and place on a cooling rack.
While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil, shake off any excess. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back on cooling rack.
Repeat with entire batch until done.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill), so please know that your results may not be the same as mine if ingredients are substituted.