Sleepover Breakfast Muffins

Alicia Roberts

Amazing, soft, and packed with flavor

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12

Course: Breakfast

1/3 cup oil
1/2 cup packed brown sugar
2 tsp vanilla
1 egg
1 1/2 cups Bob's Redmill Gluten Free 1 to 1 or Spelt flour (If using gluten free flour, ADD 1/2 tsp xanthan gum)
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp cloves (optional) (We Love cloves, but some don't so it's up to you)
1/8 tsp nutmeg (optional)
1/2 cup coconut, almond or regular milk (**See Recipe Note about adding more milk w/Gluten Free flours**)

Topping

1/2 cup sugar
1 tsp cinnamon
5 Tbsp melted butter (If you have any left over, use it to drizzle on the inside of the muffin after it's done cooking....YUM!)

Preheat oven to 350 degrees. In a medium size bowl, combine all dry ingredients together and set aside. In a mixing bowl, mix together oil, brown sugar, and vanilla. Beat in egg; slowly pour in dry ingredients, alternately with milk. Mix until all is incorporated. Spray your muffin cups with cooking spray. Fill muffin cups about 2/3 full and bake for 20-25 min or until toothpick comes out clean.
For Topping: Melt butter in a microwave safe bowl. Mix together cinnamon and sugar in another small bowl. Next, dip warm muffin tops in the butter and roll in sugar mixture. Serve warm

**Some Gluten Free flours seem to make a heavy and dense batter. If you notice this, add 1/4 cup MORE milk and mix well.**

**Picture of muffins were the finished product made with Gluten Free Flour**