Preheat oven to 350 F.

Using a wooden spoon or a stand up mixer, mix together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing after each egg until everything is well combined, and light and fluffy.

Add the vanilla and applesauce to the mixture and mix until well combined.

Add the flour, xanthan gum, salt, and cinnamon, and mix until everything is well combined. (I like to mix it in my kitchen aid on high for 3 to 5 minutes, or until the batter is light and fluffy. I find that this helps the mixture to combine much better, and it gives the dough a more glutinous feel after it is baked. I tend to do this with most of my gluten free baked goods.)

Spray a mini muffin pan with a baking spray, or line it with muffin liners.

Scoop the mixture into the greased muffin pan about ¾ full in each cavity.

Insert a toothpick into the center of a baked muffin to check for doneness. If you still see a wet mixture on your toothpick or very sticky clumpy crumbs, then you will need to bake it for a little longer. Just keep an eye on it. You will know that it is done from the amazing aroma that it will release once it is fully baked.