Go Back
+ servings
Fall Spice Muffins gluten-free
Print

FALL SPICE MINI MUFFINS

Mini muffins packed with favorite fall spices and wholesome ingredients.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 37 minutes
Servings 60 makes approximately 5 dozen mini muffins
Calories 51kcal
Author Toni Dash

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