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