Autumn marks the transition from summer to winter. It is a distinct change that stimulates all of the senses. You can smell it, hear it, see it and feel it – from spicy aromatics to the crunch of fallen leaves, and gorgeous vibrant hues to chilly breezes. It introduces new textures, whether it be the barren bark of a leafless tree or the nubby threads of a thick woolen scarf. No other brings as much change as this temperate season.
To compliment my steamy morning latte, I produced a simple spiced mini muffin, perfect for breakfast on the run. I challenged myself to design it gluten free, so everyone at the office could enjoy it. The result triggered my taste buds, just as I'd hoped. They were moist, well spiced and surprisingly addictive. The sour cream glaze had an unexpected but satisfying crunch. These muffins were finished and photographed with the rising sun, and provided an invigorating start to the day.
Yield: 48 mini muffins
Ingredients
- 2 cups almond flour
- 1-1/2 cups gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1/2 tsp vanilla
Glaze
- 1 cup powdered sugar
- 2 tbsp sour cream
- 1/2 tsp vanilla extract
Directions
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and pumpkin puree and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by 1-inch scoops, into two mini muffin tins. Bake 12-15 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Drizzle muffins with sour cream glaze and let set, about 1 hour.
To Make The Glaze
Mix all the glaze ingredients together and then drizzle over the mini muffins.