With an increasing focus on gluten sensitivities, we wanted to share gluten-free recipes with ya’ll so first up are these pumpkin doughnut holes! Now you don’t have to be gluten-free to enjoy these fall yummies. Perfect for a Thanksgiving breakfast or just a little fall treat. Have another gluten free recipe you love? We’d love to hear! Email us!
INGREDIENTS
- 1/2 cup cane sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup unsweetened canned pumpkin
- 2 tablespoons buttermilk OR 2 tablespoons milk PLUS 1 teaspoon apple cider vinegar
- 1 large egg
- 1 1/3 cups gluten-free all purpose flour (for brand comparisons, click here)
- 1/16 teaspoon (a small pinch) xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons gluten-free baking powder (more about finding gluten-free baking powder)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
To Dip and Dust “Doughnut Holes”-
- 1/2 cup (1 stick) melted butter
- 1 cup cane sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
DIRECTIONS
1. Preheat oven to 350° F / 176° C. Grease 2 mini-muffin pans (24 muffin cups each). Place sugar and room temperature butter in a mixing and beat on high until light and fluffy. Add egg, pumpkin and buttermilk OR milk with vinegar and beat until mixture in smooth and creamy.
2. Measure out gluten-free flour and pour in medium bowl. Add xanthan gum, salt, baking soda, gluten-free baking powder, nutmeg and cinnamon to gluten-free flour and whisk to thoroughly combine. Add dry ingredients to sugar mixture and blend until the batter is thick and smooth.
3. Use a 1 tablespoon ice cream scoop or a rounded tablespoon to drop batter in muffin tins. Bake in preheated oven for about 15 to 17 minutes or until a toothpick inserted into the center of a muffin (doughnut hole!) comes out clean. Remove muffins from pan and cool on a wire rack for 5 minutes. While muffins are cooling, melt butter and mix sugar and spices together with a fork or a whisk.
4. Use a small fork, toothpick or wooden skewer to dip each warm muffin in melted butter. Twirl buttered muffins into sugar mixture until lightly coated. Tap lightly on edge of bowl to remove excess sugar. Serve warm.
{recipe source: DeeDee Stovel’s Pumpkin – A Super Food for All 12 Months of the Year}
This is an old post, but I’m a new follower. Thank you for including Gluten Free recipes!!!