Step 1

Preheat oven to 350°F. Place all of the dry ingredients (flour of choice, baking powder, baking soda, salt, and spices) in a medium bowl. Stir to combine. Set aside. (You can use my gluten free flour blend recipe - find the link in the notes below - or use a store bought such as King Arthur Gluten Free Measure for Measure Flour. OR use all purpose flour if you don't need it to be gluten free.)

Step 2

In a large bowl, cream the butter and coconut sugar (or brown sugar, if preferred) together with a wooden spoon. Stir in the egg, pumpkin and vanilla. Mix until thoroughly combined. Add the dry ingredients and the water. Stir, by hand, until completely combined but do not over-stir.

Step 3

Place heaping tablespoons of the batter in greased mini muffin cups until you've filled 24 cups. Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.

Step 4

Place melted butter in a small bowl and mix together the cinnamon/sugar in another small bowl. Dip each muffin top in the butter, then cinnamon sugar.

Step 5

Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.