Pumpkin Spice Mini Muffins

Y’all…I feel like we haven’t talked in weeks.

That’s because we haven’t.

I’ve been busy with this adult life stuff.

I’m not liking it.

I’m also not loving that it is almost the end of September and it’s a sauna down here in Texas.

I’m seeing pumpkins and fall decor but seriously…nothing.

Not one bit of cold, crisp, fresh air, not one day that I can go without washing my hair after a 3 mile run because…ya know, I didn’t even sweat.

Anyways, I’m going to have to start creating my own fall experiences around here.

I’m always extra excited to post for Secret Recipe Club in the fall because I can be assured that the food blogger that I get will have at least a few fall recipes.

I hit the jack pot with Sarah, the lovely fellow peanut butter lover and the writer behind The Pajama Chef.

I just knew Sarah and I would be instant friends with our genuine love for peanut butter and running.

I totally wanted to try all of her recipes, including her Chewy Peanut Butter Brownies and Dulce de Leche Peanut Butter Sandwich Cookies but let’s get on this fall train.

We know we want something pumpkin.


These Pumpkin Spice Mini Muffins are it.

Plus, plus, they are super cute size for easy accessibility to your mouth.


Plus, mini=less calories, but if you eat the whole batch like me…then you don’t win in that department.


Buuuuuuut, you do win in the flavor department.


These babies are perfectly fluffy with all of the flavors of fall.

Oh, and I made them paleo.

So, yea.


Pumpkin Spice Mini Muffins

Yield: 24 mini muffins


3/4 c. pure canned pumpkin, unsweetened

1/4 c. unsweetened applesauce

1/4 c. full-fat coconut milk

1/2 c. granulated stevia

2 large eggs

2 T. melted coconut butter, plus more for topping

1 T. pumpkin pie spice

1/2 t. pure vanilla extract

1/2 c. coconut flour

1/2 t. baking soda

1/4 t. salt


Preheat the oven to 35o ºF and grease a mini muffin cup pan with cooking spray.

Place the pumpkin, applesauce, coconut milk, stevia, eggs, coconut butter, pumpkin pie spice, and vanilla until smooth.

Stir in coconut flour, baking soda, and salt until combined. 

Drip the batter by rounded tablespoon into the prepared mini muffin cups. 

Bake for 10-12 minutes or until lightly golden. 

Let cool and top with additional coconut butter if desired. 





 Being sick is no fun.

ESPECIALLY when I miss work.

I needs me some monies.


The only thing about being sick that is worth it…is sick food.

You know, because when you are sick…carbs really don’t count.

Calories really don’t count either.

 I’m pretty sure I had a whole sleeve of Ritz crackers in a bowl of chicken soup, 5 bowls of oatmeal + honey, and about 12 bananas w/ peanut butter & I didn’t gain a pound.

I mean, did I even use a banana as a vehicle for the peanut butter?

Probs not.

Nope, used a spoon.

Let’s be real here.

I crave comfort food when I’m sick.

Once I ordered an entire roasted turkey from boston market, spread pumpkin on each slice, and rolled them up one by one.

It’s the only thing I could stand when I came down with food poisoning last year.

Taco Cabana…rest in peace.

There are comforting aromas that are reminiscent of my sick days as a child.

My mom used to burn cinnamon candles throughout the house and make sure I was loaded up w/ campbell’s chicken noodle + sprite.

So, naturally, when I’m sick, all I can think about is this cinnamon smell.

But I want to eat it, not necessarily smell a scented candle burning beside my bed.

So, I got crafty.

Let’s make cinnamon roll mini muffins.


There’s 18 in a batch.


If you’re sick for two days that means you get to eat 9 per day.


Plus, you will work off all those calories during sleep.


Go with me here.



5.0 from 1 reviews
Mini Cinnamon Roll Muffins
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
All the flavors of a warm, gooey, cinnamon roll packed into a fluffy, mini muffin. Paleo, gluten-free, refined sugar-free, nut-free.
  • For the muffins:
  • ¼ c. + 2 T. light coconut milk
  • 2 large eggs
  • 1 T. pure maple syrup
  • 1 T. extra-virgin olive oil
  • 3 T. coconut sugar
  • ¼ c. coconut flour
  • 1 t. pure ground cinnamon
  • 1 t. baking powder
  • For the frosting:
  • ¼ c. slightly melted coconut butter
  • 1 T. pure maple syrup
  1. For the muffins, preheat the oven to 350 degrees F.
  2. Spray a mini muffin pan with cooking spray and set aside.
  3. In a large mixing bowl, combine the coconut milk, eggs, maple syrup, evoo, and coconut sugar.
  4. Stir in the coconut flour, cinnamon, and baking powder.
  5. Divide the batter evenly into each mini muffin cup.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool slightly before removing from the pan.
  8. For the frosting, whisk both ingredients together in a small mixing bowl until smooth.
  9. Place a dollop of frosting on each muffin.
  10. Devour.