Name: Gluten-Free Pumpkin Doughnut Holes (A.K.A. Mini Muffins)
Yield: 4 servings
Ingredients: 1/2 stick sugar; 1 stick unsalted butter room temperature; 1 cup canned pumpkin puree unsweetened; 2 tablespoons buttermilk; 1 large egg; 1 1/3 cups gluten free all purpose flour; 1/16 xanthan gum equivalent of a small pinch; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 teaspoons gluten-free baking powder; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cinnamon; 1 stick melted butter for the coating; 1 cup sugar for the coating; 3 tablespoons ground cinnamon more or less to taste, for the coating

Servings: 4 persons

1/2 stick sugar
1 stick unsalted butter room temperature
1 cup canned pumpkin puree unsweetened
2 tablespoons buttermilk
1 large egg
1 1/3 cups gluten free all purpose flour
1/16 xanthan gum equivalent of a small pinch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons gluten-free baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 stick melted butter for the coating
1 cup sugar for the coating
3 tablespoons ground cinnamon more or less to taste, for the coating

1
["Preheat your oven to 350 degrees F.", "Coat 2, 24-count mini muffin pans with non-stick spray.", "In a mixer, combine the sugar and butter until it's fluffy. Add the egg, pumpkin puree and buttermilk (or substitute), and again, beat until the mixture is smooth.", "Add the dry ingredients together into a bowl and whisk until everything is thoroughly combined.", "Add the dry ingredients to the batter a bit at a time, and blend until it's smooth.", "Use a tablespoon to drop the batter into the muffin tins. I suggest you don't fill the dough to the top of the tin -- leave a bit of room for them to ""grow.""

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Gluten-Free Pumpkin Doughnut Holes (A.K.A. Mini Muffins)

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