1/3 cup butter, softened 1/3 cup sugar 1 egg 1 tsp vanilla extract ½ cup vanilla soy milk 2 T pumpkin puree 2 cups white, whole grain flour 1 tsp baking powder ¼ tsp Anthony’s Goods Cassia Cinnamon 3 T butter, melted Anthony’s Goods Confectioner’s Erythritol
Pre-heat the oven to 350 degrees. Add the butter and sugar to a standing mixer and process for 1 minute or until creamy. Add the egg, vanilla, soy milk, and pumpkin to the batter and process to combine. Next, add the flour, baking powder, and cinnamon and mix to combine. Once the batter is combined, scoop the batter into a greased mini muffin pan. Place the pan into the oven and cook the mini muffins for 10-12 minutes or until baked through. Remove the muffins from the pan and allow them to cool for 10 minutes. Meanwhile, add the confectioner’s erythritol to a bowl. Dip the muffins into the melted butter and then roll into the confectioner’s erythritol. Serve immediately & enjoy!