Gluten Free Pumpin Donut Muffins
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 36 mini muffins
 
Ingredients
  • 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
Instructions
  1. In a large bowl, mix together all the above ingredients for the pumpkin donut muffins until well combined.
  2. Grease a mini muffin tin and fill each ⅔ full.
  3. Bake at 350 for 9-12 minutes or until toothpick inserted comes out clean.
  4. 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.
  5. When pumpkin donut muffins are done, dip the tops in the melter butter and then roll the WHOLE muffin in the cinnamon-sugar mixture.
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/gluten-free-pumpin-donut-muffin-recipe/