Gluten-free Pumpkin Doughnut Holes (a.k.a. Mini Muffins)
Basic Information
- Servings: 48
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 2.84
- Health score: 0.00
- Weight Watcher points: 3.00
Summary
Gluten-free Pumpkin Doughnut Holes (a.k.a. Mini Muffins) is a gluten free and lacto ovo vegetarian breakfast. This recipe serves 48 and costs 12 cents per serving. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 66 calories. Head to the store and pick up sugar, salt, baking soda, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Users who liked this recipe also liked Pumpkin Doughnut Mini-muffins, Gluten Free Mini Pumpkin Donut Muffins, and Nutella Stuffed Pumpkin Doughnut Holes.
Ingredients
sugar0.5 stick
butter1 stick
pumpkin puree1 cup
buttermilk2 Tbsp
egg1 large
flour1.3333334 cups
xanthan gum0.0625
salt0.5 tsp- baking soda0.5 tsp
- baking powder1.5 tsp
ground nutmeg0.25 tsp
ground cinnamon0.125 tsp- butter1 stick
- sugar1 cup
- ground cinnamon3 Tbsp
Instructions
Step 1
Preheat your oven to 350 degrees F.
Step 2
Coat 2, 24-count mini muffin pans with non-stick spray.
Step 3
In a mixer, combine the sugar and butter until its fluffy.
Step 4
Add the egg, pumpkin puree and buttermilk (or substitute), and again, beat until the mixture is smooth.
Step 5
Add the dry ingredients together into a bowl and whisk until everything is thoroughly combined.
Step 6
Add the dry ingredients to the batter a bit at a time, and blend until its smooth.
Step 7
Use a tablespoon to drop the batter into the muffin tins. I suggest you dont fill the dough to the top of the tin -- leave a bit of room for them to grow.
Step 8
Bake for about 15 minutes, or until a toothpick inserted into the center of the doughnut holes comes out clean.
Step 9
Remove the doughnut holes from the tins and allow them cool on a wire rack. Meanwhile, melt the butter for the coating, and in a separate bowl, mix the sugar and cinnamon together.
Step 10
Use a pastry brush to LIGHTLY coat each doughnut hole with the melted butter. If you use too much butter, the holes will get soggy.
Step 11
Immediately after (lightly) coating each with the butter, role the holes in the cinnamon-sugar mixture to coat each hole all the way around.
Categories
Dish Types: morning meal, brunch, breakfast
Diets: gluten free, lacto ovo vegetarian