Pumpkin Spiced Mini Muffins with Salted Caramel Pumpkin Buttercream Icing

KristineBreads, Muffins, Cookies, Gluten Free, Healthy "MAKEOVERS", Kid Friendly, Recipes2 Comments

Pumpkin Spiced Mini Muffins

A delicious, and perfectly spiced muffin. Then, make an insanely delicious icing, and slather that all over it. That is what we have here.  My goal with this recipe was to make a more spiced flavor, almost like a pumpkin pie.  The icing, well, plain vanilla icing just wasn’t going to do.  We wanted to kick it up a notch.

You could make these muffins regular sized too, just adjust the cooking time to longer (16-18 minutes should suffice). I liked the idea of mini-muffins as its easy to control portions, and its great for my 5 year old’s lunch bento box!

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Dive into one of these for a little treat. I’ve had one with a pumpkin spiced coffee…and well, I was in pumpkin heaven! I actually really like these plain too, no icing needed. Then I can eat more of them and save a few calories 😉

Pumpkin Spiced Mini Muffins_3

They’re also perfect to have around when company comes over, or to take to a friends place just cause. They’d sure love you for it!

Pumpkin Spiced Mini Muffins with Salted Caramel Pumpkin Buttercream Icing
Prep time
Cook time
Total time
Deliciously spiced mini muffins made healthier. Made gluten-free with oat flour, coconut sugar and non-fat greek yogurt.
Yield: 48
For the muffins
  • 2 eggs
  • 4 egg whites (or ½ cup carton egg whites)
  • ⅓ cup coconut palm sugar (or sucanat or another raw brown sugar)
  • 12 packets of stevia (I used NuNaturals)
  • ¼ cup non-fat greek yogurt
  • 1 can pumpkin (14 oz can or 398 ml can)
  • 1 cup oat flour
  • 1 cup almond meal/flour (ground up whole almonds)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp allspice
  • ½ tsp ginger (powdered)
For the buttercream icing
  • 2 Tbsp butter, softened
  • 1 Tbsp coconut palm sugar (or sucanat, or another raw brown sugar)
  • ⅛ tsp salt
  • 2 Tbsp canned pumpkin
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • 1¾ cups icing (confectioners) sugar
  • ½ to 1 Tbsp milk of choice
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, mix together (with the paddle attachment or whisk) all the wet ingredients (starting with egg, through to pumpkin).
  3. After the wet ingredients are incorporated, add in all your dry ingredients (oat flour through to ginger) and mix until combined.
  4. Spray your muffin tins with cooking spray. Pour batter in each mini muffin (or reg muffin pan) about ⅔ full.
  5. Place in oven and bake for 11-12 min for mini-muffins, and 16-18 min for regular muffins. They'll be ready when you touch them and they spring back.
  6. Meanwhile, whisk together the icing ingredients, ending with the milk.
  7. Once muffins are completely cool, add the icing to each one with a piping back or with a knife.
*You can omit the spices after cinnamon and sub with 2 tsp pumpkin pie spice

Nutrition (per mini muffin with NO icing): Calories: 33 Fat: 1.6 g Carbs: 4.2 g Fiber: 0.8 g Sugars: 1.3 g Sodium: 105 mg Protein: 1.5 g
Serving size: 1 mini muffin with icing Calories: 56 Fat: 2.1 g Carbs: 8.9 g Sugar: 5.8 g Sodium: 115 mg Fiber: 0.8 g