These turned out great!! I used a small cookie scoop and mini muffin tins….I did only get 30… also, the baking time was off for me…they took more than the recommended…almost double! I kept checking and rotating the pans every ten minutes, but took 2-25 total at 350 F.
Huge hit at the meeting I brought them too!

Great recipe! My family devoured them immediately and it’s just simple and homey with the tastes so definitely recommend! 

Looks so good! If I make them the night before, and store in a container, will they still taste great or will they get a bit stale? 

What GF substitute did you use? 

These were fabulous!  I’ve made them so many times. Everyone loves them!  I made a few modifications – gluten free flour, walnut milk and olive oil. For the cinnamon sugar portion I only make half and I substitute maple sugar instead of sugar and ghee instead of butter. 

If this can be done; for how long to thaw?

Thank you!

Swapped the canola oil for coconut oil. And used raw milk. These are so so good. Thank you!

These were excellent! They are light and fluffy and delicious!

This is beyond fantastic, and for an EASY Gluten Free version – in place of flour and all the spices = pumpkin pancake mix, but add the baking powder, and slightly less brown sugar.

Delicious and simple. I went a little heavy with the cinnamon sugar coating, I’ll go a little light next time.  Great way to use up leftover pumpkin purée.  Any suggestions on best way to store/freeze them? Thanks!