Now that Fall is here you won’t mind the onslaught of pumpkin recipes I post, will you? Just kidding, I will post waaaay more apple recipes than pumpkin, hehe! Anywaaays, now that I’ve got you either excited or annoyed, let me share with you my newest spin on one of my super popular, oldie but goodie recipes, the Donut Muffin recipe (see recipe here!). They shall be named simply, Pumpkin Donut Muffins! And this recipe was created to be gluten free too, so, hooray for that! I altered my old, yet still delicious, Donut Muffin recipe ( I mean have you tried them yet? Seriously so good!) to account for gluten free flour and also adding in some lovely pumpkin puree to make them perfect for Fall snacking. I hope you likey as much as we do!
- For the pumpkin donut muffins:
- 1½ cups gluten free flour blend (I like Bob's Red Mill)
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup butter, melted
- ½ cup sugar
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp vanilla
- 1 tsp salt
- 1 egg
- For cinnamon sugar topping:
- ¼ cup butter, melted
- ½ cup sugar
- 1 tsp cinnamon
- In a large bowl, mix together all the above ingredients for the pumpkin donut muffins until well combined.
- Grease a mini muffin tin and fill each ⅔ full.
- Bake at 350 for 9-12 minutes or until toothpick inserted comes out clean.
- While baking, mix together cinnamon and sugar for the topping in a small bowl and set aside along with a small bowl of melted butter.
- When pumpkin donut muffins are done, dip the tops in the melter butter and then roll the WHOLE muffin in the cinnamon-sugar mixture.
I love when the prep for a recipe smells so good you just can’t wait until it’s done so you can eat it!
In a large bowl, mix together 1 1/2 cups of your choice of gluten free flour blend (I like Bob’s Red Mill brand), 1 tsp xanthan gum, 1 tsp salt, 2 tsp baking powder, 2 tsp pumpkin pie spice, and 1/2 cup sugar (I like to use evaporated cane sugar).Then add 3/4 cup pumpkin puree, 1 egg, 1/2 cup butter, melted, and 1/2 cup milk (I like to use almond milk!) Mix everything together until well combined and fill greased mini muffin tins 2/3 full. Bake at 350 degrees for 9-12 minutes. Once done, dip the tops of the muffins in melted butter and then roll the entire muffin in cinnamon sugar. I die. So good!
I hope you love this fall inspired treat made a bit more allergy friendly with the use of gluten free flour! We love them for breakfast or a snack and my kids really dig when I put one in their lunch!
Thanks for stopping by today!