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    Home ยป Recipes ยป Holiday ยป Thanksgiving ยป Fall Spice Mini Muffins (gluten-free or regular)

    LAST UPDATED: May 3, 2020 โ€ข FIRST PUBLISHED: September 14, 2012 By Toni Dash 8 Comments

    Fall Spice Mini Muffins (gluten-free or regular)

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mini Fall Spice Muffins are easy to make and full of wholesome ingredients. A perfect way to start the day off right or for a snack on the go!
    Mini spice muffins

    We are having a flirtation with fall.It was still spiking into the 90’s as of last week but I don’t care.

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    As far as I’m concerned once kids are in school and Labor Day is over, it’s fall.

    I’m dying to wear sweaters and cute boots and until those days arrive, I’m starting to bake.I don’t bake in the heat of summer but now that fall has arrived it’s on like Donkey Kong.

    I have been making these gluten free Mini Fall Spice Muffins for as long as we’ve been gluten free (about 7 years now).

    My family loves them as they are reminiscent of carrot cake, though not nearly as sweet.

    I don’t even recall now where I came upon the original recipe because it’s been iterated so many times I don’t remember where it started.In this case I had an ulterior motive.

    My kids are athletes and my job in addition to being the driver is the chief ‘fueler’.

    It might sound silly but I’ve had to cultivate the art of the after-school-before-swimming/soccer snack.

    They swim for a few hours so it can be tricky to find things they can eat quickly, that gives them enough energy, does not bog them down and of course they like.

    And then there are the rest of us who just want to enjoy a tasty fall baked good that need attention too.

    Fall Spice Muffins gluten-free
     

    One thing I add in all the homemade bread I make as well as these muffins are Chia Seeds and Hulled Hemp Seeds.

    Chia Seeds

    Chia Seeds, those from holiday ‘cha-cha-cha-Chia Pet’ fame, are a super food and something the Aztecs used historically for messengers who would run long distances.

    They are high in protein, fiber, Omega-3 fatty acids, antioxidants as well as they have an ability to inhibit the speed of carbohydrates turning to sugar.

    When soaked they develop a gelatinous coating (I’m sure their appeal when endeavoring growing a green afro on a ceramic pig) assisting with hydration and electrolyte balancing.

    Hemp Hulls

    Similarly hemp seeds bring a lot of easily digestible protein, and the ‘healthy fats’ (Omegas and other) to the table.

    All of this nutritional impact is great but here’s the upside of these seeds; they don’t really taste like anything.Chia seeds are about the size of a poppy seed.

    Hemp hulls remind me of bits of a sunflower seed; they add texture but no distinct flavor.

    Therefore their addition ups the nutrition but with no downside on the flavor front.And frankly, when it boils right down to it, we really want good flavor and texture, right?

    If we don’t have that no one cares how good it is for us.

    mini muffins

    I’m starting to feel a bit like I’m pitching a mini muffin Infomercial so let me wrap up by saying I feel these muffins are very flexible.

    Making Full Size Muffins

    If you want full size muffins use regular muffin tins filled 2/3’s full and bake about 20-25 minutes (check then for doneness by inserting a toothpick and watch for browning on the top).

    Substitution Ideas

    If the chia/hemp seed addition isn’t for you, add more nuts for the amount of the seeds. If you want to add more mainstream seeds such as pumpkin or sunflower, chop them up and use in replacement for the other seeds.

    I like to make them with different color carrots. It adds to their visual appeal. If you like the cinnamon-sugar topping great; if you don’t, no problem.

    I have only made them gluten free however I adapt many gluten-filled recipes to be gluten free.

    If you want to swap the gluten free flour for gluten-filled, go for it. Now you know why I’ve lost track of the original recipe!

    A tray of Muffins
     
     
     
    A box filled with spice muffins

    More Muffin Recipes You’ll Love!

    Morning Glory Muffins

    Recipe

    Fall Spice Muffins gluten-free

    FALL SPICE MINI MUFFINS

    Mini muffins packed with favorite fall spices and wholesome ingredients.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Cooling Time: 15 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 60 makes approximately 5 dozen mini muffins
    Calories: 51kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 cups All Purpose Flour, regular or gluten-free measure-for-measure blend I used King Arthur’s Gluten Free blend
    • 1/3 cup granulated sugar
    • 1/3 cup light Brown Sugar
    • 1 tablespoon Baking Powder
    • 1 teaspoon Baking soda
    • 2 teaspoons ground Cinnamon
    • 1/2 teaspoon Nutmeg preferably freshly grated if possible
    • 1/4 teaspoon Kosher Salt
    • 1 cup grated Carrots
    • 1/4 cup chopped Pecans
    • 2 tablespoons Chia Seeds
    • 2 tablespoons Hemp Seeds/Hulls
    • 1/2 cup grated unsweetened Coconut
    • 1/4 cup Buttermilk
    • 1/4 cup plus 2 tablespoons Vegetable Oil
    • 2 large Eggs
    • 1 teaspoon Vanilla Extract

    Optional Cinnamon-Sugar topping – mix together:

    • 2 tablespoons granulated sugar I use a mix of regular granulated and sparkling sugar used for decorating
    • 3/4 teaspoon ground Cinnamon

    Instructions

    • Preheat the oven to 350 degrees.
    • Prepare 2 mini muffin pans by spraying muffin cavities with cooking spray. Set aside.
    • In a large bowl mix together by hand the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt.
    • Add the carrots, pecans, chia seeds, hemp seeds, coconut and stir by hand to full incorporate.
    • In a separate smaller bowl, combine the buttermilk, canola oil, eggs and vanilla.Whisk to combine.
    • Add wet ingredients to the larger bowl of dry ingredients. Stir by hand to just combine; do not overmix.
    • Spoon into muffin tins filling each cavity 2/3’s full.
    • If using the Cinnamon-Sugar topping:Sprinkle each muffin with a bit of the cinnamon-sugar topping if desired.
    • Bake in the middle of the oven for 12 minutes. Check for doneness by inserting a toothpick and checking if it comes out clean as well as brownness on the top of the muffins.
    • .Remove from oven.Place pans on a cooling rack and allow to cool for 15 minutes prior to removing from the pan. Allow to cool fully before eating.

    Notes

    TIPS:
    These muffins also freeze well. I will often make a batch and freeze at least half of it in a zip top freezer bag.
    If you use a dark colored muffin tin, begin to check for doneness at around 10 minutes. They will cook more quickly.

    Nutrition

    Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 44mg | Fiber: 1g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Kathleen says

      January 05, 2020 at 6:13 am

      Looks yummy! Can you make it printable?

      Reply
      • Toni Dash says

        January 05, 2020 at 4:38 pm

        Done! Let me know if you have any issues.

        Reply
    2. Debra Eliotseats says

      September 16, 2012 at 8:34 pm

      5 stars
      I see chia in everything now. (I love it in my oatmeal.) I love the fall flirtation here!

      Reply
      • Toni | Boulder Locavore says

        September 17, 2012 at 12:39 am

        Funny how those things catch on isn’t it? I began using the seeds after endeavoring to up the protein and fiber in my home baked breads when it was still an earthy health food store kind of thing! Glad they are getting more attention. I think they are so versatile and great!

        Reply
    3. Pola M says

      September 15, 2012 at 3:29 pm

      I almost took them for meatballs! They look delicious

      Reply
      • Toni | Boulder Locavore says

        September 17, 2012 at 12:37 am

        Oh my! Well I can promise if you popped one in your mouth thinking it was a meatball you’d be surprised Pola! They taste like carrot cake with a bit of crunch from the seeds.

        Reply
    4. Cooking with Michele says

      September 14, 2012 at 1:24 pm

      “A flirtation with fall” – love that! I was just commenting how great it felt yesterday to have such cool air with such warm sun, the way a Colorado fall is supposed to feel. Enjoy the weather!

      Reply
      • Toni | Boulder Locavore says

        September 17, 2012 at 12:36 am

        Thanks Michele! I was in the mountains this weekend and it was perfect. Hoping for a cool down here soon!

        Reply
    5 from 1 vote

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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