Preheat oven to 350 degrees F (180 degrees C).
Place Gluten-Free All-Purpose Flour (1 1/4 cup), Baking Powder (3/4 teaspoon), Baking Soda (3/4 teaspoon), Salt (1/4 teaspoon), Ground Cinnamon (1 teaspoon), Pumpkin Pie Spice (1 teaspoon), and Ground Allspice (1/4 teaspoon) in a bowl. Stir to combine.
In a large bowl, cream together Unsalted Butter (3 tablespoon) and Coconut Sugar (1/2 cup).
Add Egg (1), Canned Pumpkin Purée (3/4 cup), and Vanilla Extract (1 teaspoon). Mix until thoroughly combined.
Add the dry ingredients to the wet ingredients, and add Water (1/2 cup). 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 Unsalted Butter (3 tablespoon) in one small bowl, and mix together Granulated Sugar (6 tablespoon) and Ground Cinnamon (3/4 teaspoon) in another bowl. Dip each muffin 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.