Gluten-free pumpkin doughnut "holes" are easy to make using a mini muffin pan. This recipe is baked, not fried but these delicious pumpkin-rich pastries are anything but fat-free. The warm mini muffins are dipped in melted butter and rolled in spiced sugar.
This recipe was adapted to gluten-free diets from a recipe for "Pumpkin Doughnut Muffins" by DeeDee Stovel which appears in her terrific cookbook, Pumpkin - A Super Food for All 12 Months of the Year.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 48 doughnut "holes"
- 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 (198 grams if you are weighing your flour) gluten-free all purpose flour (Gluten-Free Pantry All Purpose Baking Mix used in this recipe - A combination of white rice, tapioca, potato starch with added guar gum)
- 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
- 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
- Cook's Tip - For best results please use the gluten-free flours and gums recommended in the recipe. Substitutions may alter the final results of the recipe.
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.
For best results use a kitchen scale to weigh gluten-free flour. 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.
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.
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. Place leftover muffins in a container with a tight-fitting lid.
Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.