Gluten-free Pumpkin Doughnut Holes (a.k.a. Mini Muffins)
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.
- Serves: 48
- Time: 45 Mins
- Category: morning meal, brunch, breakfast
- Health Rating: 0.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
sugar | 0.5 | sticks | None |
 |
butter | 1.0 | stick | None |
 |
pumpkin puree | 245.0 | grams | None |
 |
buttermilk | 2.0 | Tbsps | None |
 |
egg | 1.0 | large | None |
 |
flour | 181.333 | grams | None |
 |
xanthan gum | 0.0625 | None | |
 |
salt | 0.5 | teaspoons | None |
|
baking soda | 0.5 | teaspoons | None |
|
baking powder | 1.5 | teaspoons | None |
 |
ground nutmeg | 0.25 | teaspoons | None |
 |
ground cinnamon | 0.125 | teaspoons | None |
sugar
Qty: 0.5
Metric: sticks
Price: None
butter
Qty: 1.0
Metric: stick
Price: None
pumpkin puree
Qty: 245.0
Metric: grams
Price: None
buttermilk
Qty: 2.0
Metric: Tbsps
Price: None
egg
Qty: 1.0
Metric: large
Price: None
flour
Qty: 181.333
Metric: grams
Price: None
xanthan gum
Qty: 0.0625
Metric:
Price: None
salt
Qty: 0.5
Metric: teaspoons
Price: None
baking soda
Qty: 0.5
Metric: teaspoons
Price: None
baking powder
Qty: 1.5
Metric: teaspoons
Price: None
ground nutmeg
Qty: 0.25
Metric: teaspoons
Price: None
ground cinnamon
Qty: 0.125
Metric: teaspoons
Price: None
Instructions
Step 1: Preheat your oven to 350 degrees F.
Equipment:
- oven
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.
Ingredients:
- butter
- sugar
Equipment:
- blender
Step 4: Add the egg, pumpkin puree and buttermilk (or substitute), and again, beat until the mixture is smooth.
Ingredients:
- canned pumpkin
- buttermilk
- egg
Step 5: Add the dry ingredients together into a bowl and whisk until everything is thoroughly combined.
Equipment:
- whisk
- bowl
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.
Ingredients:
- dough
Equipment:
- muffin tray
Step 8: Bake for about 15 minutes, or until a toothpick inserted into the center of the doughnut holes comes out clean.
Equipment:
- toothpicks
- oven
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.
Ingredients:
- cinnamon
- butter
- sugar
Equipment:
- wire rack
- bowl
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.
Ingredients:
- butter
Equipment:
- pastry brush
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.
Ingredients:
- cinnamon
- butter
- sugar
Dietary Information
- Vegetarian
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 65.92 kcal | 3.3% |
| Fat | 4.09 g | 6.29% |
| Saturated Fat | 2.48 g | 15.47% |
| Carbohydrates | 7.48 g | 2.49% |
| Net Carbohydrates | 6.72 g | 2.44% |
| Sugar | 4.5 g | 5.0% |
| Cholesterol | 14.07 mg | 4.69% |
| Sodium | 70.49 mg | 3.06% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 0.61 g | 1.22% |
| Vitamin A | 920.15 IU | 18.4% |
| Manganese | 0.09 mg | 4.75% |
| Fiber | 0.75 g | 3.02% |
| Calcium | 19.46 mg | 1.95% |
| Iron | 0.27 mg | 1.5% |
| Vitamin K | 1.31 µg | 1.24% |
| Vitamin E | 0.19 mg | 1.24% |
