Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Shirley @ gfe & All Gluten-Free Desserts says
September 19, 2014 at 10:23 pm
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!
September 20, 2014 at 9:28 am
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
September 20, 2014 at 4:13 pm
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!
September 21, 2014 at 10:23 am
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.
September 21, 2014 at 10:30 am
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.
September 21, 2014 at 4:51 pm
Yes the bran muffins. But I use all flax. Using the buttermilk it works great. I will try using rice milk thanks so much.
September 21, 2014 at 2:37 pm
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
September 21, 2014 at 5:21 pm
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
September 22, 2014 at 10:46 am
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!
September 22, 2014 at 11:07 am
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!
September 22, 2014 at 2:40 pm
Wonderful! I picked up several sugar pumpkins at the market. These will make great lunchbox snacks… Thank you!
Susan E says
September 23, 2014 at 10:01 am
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 : )
September 24, 2014 at 12:32 pm
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
September 26, 2014 at 6:29 pm
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
September 27, 2014 at 11:26 am
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!
October 2, 2014 at 9:26 am
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
October 13, 2014 at 1:47 pm
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
October 14, 2014 at 8:46 pm
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!
October 28, 2014 at 12:07 pm
Thank you so much, Annie! That means a lot to me! 🙂
October 27, 2014 at 8:37 pm
I have made these twice and they are WONDERFUL! I made them for two parties and they were devoured! Thank you!
October 28, 2014 at 12:08 pm
Glad to hear they were a hit, Joyce! Hope you saved a few for yourself before the others devoured them. 😉
September 8, 2015 at 9:21 am
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. 🙂
September 8, 2015 at 2:25 pm
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
September 24, 2015 at 1:35 pm
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!
October 23, 2015 at 10:21 am
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.
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