Enjoying the taste of pumpkin doughnuts, rolled in a wonderful cinnamon and sugar mixture, is as easy as baking these Gluten Free Mini Pumpkin Donut Muffins.
Fall is definitely in the air here in Manitoba, and that can only mean one thing. I have gone nuts for all things pumpkin again! I blame my Mom, she’s an enabler this year, providing me with as many pie pumpkins from her garden as my arms can carry. And I’ll admit, I’m a hoarder when it comes to the pumpkins. I’ll get my hands on as many as I can, even if I don’t know what I’m going to do with all of them. I’ve already got quite a few pumpkin recipes on the site, and will apologize in advance for the ones that I’m sure are to come yet.
I just can’t help myself this time of year. The cooler air and turning leaves call for the smell of cinnamon, nutmeg and cloves to fill the air. So, whether you’re missing out on Starbuck’s Pumpkin Scones or their Pumpkin Cream Cheese Muffins, I’ve got you covered. Looking to make some Pumpkin Waffles or Pumpkin Cinnamon Rolls? Don’t fret – I’ve got that too! As a matter of fact, I’ve even got two other Pumpkin Doughnut recipes on my site – one for fried Pumpkin Spice Doughnut Holes, and the other for baked Pumpkin Chocolate Chip Doughnuts. But these… these are much easier than either of the above. You don’t need to worry about oil temperatures, or whether you have a doughnut pan. All you need is a mini muffin tin, which is easy to obtain, and really quite useful.
These gluten free mini Pumpkin Donut Muffins are ready to eat in about 20 minutes. Perfect for a quick dessert or treat when company is coming over, but they are also perfect to send in lunch kits. They are best to eat in the first two days, because by day 3 the topping gets pretty wet. If you want to make them in advance and freeze them, I would suggest dipping them in the melted butter and cinnamon/sugar mixture after defrosting them.
- 1/2 cup (75 g) brown rice flour
- 1/2 cup (65 grams) sorghum flour
- 1/2 cup (60 grams) tapioca starch
- 2 teaspoons (9 g) baking powder
- 1 1/2 teaspoons (3 g) pumpkin pie spice
- 1 teaspoon (3 g) xanthan gum
- 1/2 teaspoon (2 g) salt
- 3/4 cup (190 g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (85 g) brown sugar, packed
- 1/2 cup (125 ml) milk of your choice
- 1/3 cup (80 ml) oil
- 1 large egg
- 2 teaspoons (10 ml) vanilla
- 1/3 cup melted butter (dairy-free or regular)
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
- Preheat the oven to 350 degrees F (175 degrees C), and grease your mini muffin tins. Set aside.
- In a large bowl, whisk together the brown rice flour, sorghum flour, tapioca starch, baking powder, pumpkin pie spice, xanthan gum, and salt.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, milk, oil, egg, and vanilla.
- Pour the wet ingredients over the dry, and stir to combine. Spoon the batter into the prepared baking pan, about 1 tablespoon of batter per cup.
- Bake in preheated oven for 10-12 minutes or until they bounce back when gently pressed.
- While the muffins are baking, melt the butter, and in a separate bowl, stir together the granulated sugar and cinnamon.
- Once the muffins are done baking, let them sit in the baking pans for about 2 minutes. Remove from pan, dip the tops of the muffins in the melted butter, followed by the cinnamon/sugar mixture. Place on a wire cooling rack to cool completely. Store in an air-tight container.
- These muffins are really good the first and second day, but by the 3rd day, the topping does get quite wet. Keep that in mind.
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Shirley @ gfe & All Gluten-Free Desserts says
These look so good, Jeanine! I’m still not personally ready for an onslaught of pumpkin recipes, but that’s because it’s still all green here and will be 80 tomorrow. Some more fall-ish days and a trip out west will get me in the mood I’m sure. And I’d definitely be hoarding those pie pumpkins from your mom! Pie pumpkins and cushaw squash (which is my favorite and from what I learned this week is actually what canned “pumpkin puree” is in most cases). are hoarded in my house!
Shirley
Cathy says
Thanks for putting the weights on everything. It has really sped up my prep time and the batter consistencies are much more consistent! These muffins sound perfect for the rainy weekend we are supposed to have. Can’t wait to try them. Keep the pumpkin recipes rolling, please
Barb says
I have to echo the above. I really thank you for using the weights. Things always turn out the same every time you make the recipe!
Judy says
Hi. I love all your recipes. Your amazing. But I do have a problem with the flax muffins. I have to use coconut milk instead of milk. And what happens is either it takes forever for the muffins to bake and when there done there to moist they don’t rise. Or they’ll rise and fall back. I have tried adding water to the coconut milk so it’s not so heavy but that doesn’t work either. Please could you tell me what I’m doing wrong or can I use coconut milk at all. Thanks for your time. Hope to hear from you. Take care. Judy.
Jeanine says
Judy, do you mean the Bran Muffins? There are dairy free suggestions in the comments on that recipe, you can read them here: http://www.thebakingbeauties.com/2011/03/gluten-free-raisin-bran-muffins.html
I think that coconut milk is too heavy for a substitute, and you need to have it acidic, so curdled rice milk would be a great substitute.
Judy says
Yes the bran muffins. But I use all flax. Using the buttermilk it works great. I will try using rice milk thanks so much.
Betty says
Haha Jeanine I am laughing! Yes, you were quite happy to take those pumpkins:) Me too actually! Have a fun time with your pumpkins..cooking and baking..and eating:)
Rebecca @ Dorm Room Baker says
I just bought my first can of pumpkin of the season and have been trying to figure out what to do with it. These look delicious! I’ll definitely have to try them out.
Brianna @Flippin' Delicious says
Yes, PLEASE! I have yet to make pumpkin donuts this fall and I will definitely use your recipe Jeanine. I love that they are dipped in cinnamon sugar!
Lori says
Hi- these sound wonderful! Do you know if it would work to substitute a gf flour ( like cup 4 cup) for the flour and starch? Thank you!
Lucy says
Wonderful! I picked up several sugar pumpkins at the market. These will make great lunchbox snacks… Thank you!
Susan E says
Hi Jeanine,
I was just wondering, where you would find/buy Pumpkin pie spice?
Also could you replace the brown rice flour and sorghum flour with a gluten free flour blend?
Thanks in advance : )
Jeanine says
Susan, I make my own pumpkin pie spice, but you can buy it in the spice section of your grocery store. I don’t use blends though, so I can’t advise you on that, sorry!
Carolyn. Gordon says
Made this today, subbed 1 1/2 cups of my blend for the 3 flours and just baked in a 9 x 13, it was wonderful. Will be making this again. Thanks
Krista says
I’m wondering how these would hold up freezing them? Going to be making them this afternoon! My family needs a snack at the apple orchard when we can’t purchase their yummy smelling homemade donuts! These look amazing!
Lucy says
Jeanie, I have to tell you my girls loved this recipe, thank you so very much!
Looking for more pumpkin recipes to try. HUGS!
Cindy (Vegetarian Mamma) says
This is certainly a lick the screen type of post! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Annie says
I just made these and they are amazing!!! I’m out of sorghum flour so I used white rice flour and they turned out so great. I’ve never been disappointed when I have used one of your recipes!
Jeanine says
Thank you so much, Annie! That means a lot to me! 🙂
Joyce says
I have made these twice and they are WONDERFUL! I made them for two parties and they were devoured! Thank you!
Jeanine says
Glad to hear they were a hit, Joyce! Hope you saved a few for yourself before the others devoured them. 😉
Shirley @ gfe & All Gluten-Free Desserts says
These look so cute and so tasty, Jeanine! The pumpkin fervor has definitely already started this year, so I had to feature these treats on All Gluten-Free Desserts right away. 🙂
Shirley
Maya says
Has anyone tried these while cutting the last step (the one that says–dip the tops of the muffins in the melted butter, followed by the cinnamon/sugar mixture)? and if so, how did they turn out? I am thinking that this may be useful for freezing them and may cut a bit on the sugar content
Ann Doll says
I just made these an they taste great and look great. I used Bob’s Red Mill 1for1 Gluten Free baking mix for the flours/ starch 1 1/2cups. I left out the xanthan gum because it’s in the mix. I used the baking powder and salt.
These have a smoother donut like texture. Not muffin like. Instead of butter for the dip before the cinnamon sugar I used melted coconut oil. The gf teachers will get a nice treat when there is something for them to eat at the teacher breakfast tomorrow. Thanks!
Bonnie says
I made these this week and they turned out yummy. Some changes I made – upped the Pumpkin Pie spice to 2 tsp, added fresh cranberries (because nothing says autumn like pumpkin and cranberries), and made them standard size muffins. Wonderful with a cup ‘o Java.