Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place
Gluten-Free All-Purpose Flour (1 1/4 cups)
,
Baking Powder (3/4 tsp)
,
Baking Soda (3/4 tsp)
,
Salt (1/4 tsp)
,
Ground Cinnamon (1 tsp)
,
Pumpkin Pie Spice (1 tsp)
, and
Ground Allspice (1/4 tsp)
in a bowl. Stir to combine.
Step 3
In a large bowl, cream together
Unsalted Butter (3 Tbsp)
and
Coconut Sugar (1/2 cup)
.
Step 4
Add
Egg (1)
,
Canned Pumpkin Purée (3/4 cup)
, and
Vanilla Extract (1 tsp)
. Mix until thoroughly combined.
Step 5
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.
Step 6
Place heaping tablespoons of the batter in greased mini muffin cups until you've filled 24 cups.
Step 7
Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.
Step 8
Place
Unsalted Butter (3 Tbsp)
in one small bowl, and mix together
Granulated Sugar (1/3 cup)
and
Ground Cinnamon (3/4 tsp)
in another bowl. Dip each muffin in the butter, then cinnamon sugar.
Step 9
Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.
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