Muffin’s Base:

  • 1 1/2 cups gluten-free flour blend (Bob’s Redmill)
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp. granulated sugar
  • 1/2 tsp pumpkin spice
  • 1/4 cup melted coconut oil
  • 1/2 cup + 2 tbsp. unsweetened non-dairy milk (I use almond)
  • 1/4 cup + 2 tbsp. unsweetened pumpkin puree (NOT pumpkin pie filling)
  • 1 tsp vanilla

Cinnamon Sugar Topping:

  • 3 tbsp. melted coconut oil
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon


    1. Preheat oven to 190 degrees/gas mark 5
    2. Grease mini muffin tin (x 24)
    3. In a large bowl, whisk the flour, baking powder, salt, sugar, and pumpkin spice.
    4. In a small bowl, mix the melted coconut oil, non-dairy milk, pumpkin puree, and vanilla
    5. Pour wet ingredients into dry ingredients and mix well to combine.
    6. Fill muffin tin 3/4 full.
    7. Bake for 8-10 minutes
    8. While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and
    cinnamon in another bowl
    9. Remove muffins from oven and cool for 10 minutes in tin.
    10. Remove muffins from tin and place on a cooling rack.
    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.
    12. Repeat with entire batch until done.

Happy Halloween everybody – it only comes once a year so let’s enjoy it!
Don’t be scared to have some fun!!!