Mini Vegan Gluten-Free Pumpkin Muffins

Step 1

Preheat oven to 375 degrees.

Step 2

Grease mini muffin pan (x 24)

Step 3

In a large bowl, whisk the flour, baking powder, salt, sugar, and pumpkin spice.

Step 4

In a small bowl, mix the melted coconut oil, non-dairy milk, pumpkin puree, and vanilla together.

Step 5

Pour wet ingredients into dry ingredients and mix well to combine.

Step 6

Divide batter evenly between the 24 muffins cups.

Step 7

Bake for 8-10 minutes (until a tester comes out clean from the largest muffin).

Step 8

While muffins are baking, put melted coconut oil in a small bowl and mix the sugar and cinnamon in another bowl.

Step 9

Remove muffins from oven and cool for 10 minutes in tin.

Step 10

Remove muffins from tin and place on a cooling rack.

Step 11

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.

Step 12

Repeat with entire batch until done.