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:
- 1 1/2 cups gluten free flour blend (I like Bob’s Red Mill)
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 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:
- 1/4 cup butter, melted
- 1/2 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 2/3 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!
Love,
Maggie
Oops…I think you forgot to include the milk in the list of ingredients in the print version of the recipe. These look yummy…can’t wait to try them.
Ahh! I did!! Thanks Tammy, I just updated the recipe card!!
XO,
Maggie
These look amazing; I’m so excited to try them and my GF 4-year-old will be thrilled! We love all things pumpkin and apples in our house, especially in the fall.
Hooray Kristin! I hope you and your little one enjoy them!!
can we have a low carb recipe as my husband is a diabetic
how do i change the gluten free flour to coconut or almond flour?
Thanks for your help
These look so yummy! I’ve never used xanthum gum before, but there’s a first time for everything!
Made these today and they are delish! I substituted almond milk for regular milk. Perfect for fall!
Can these be made using egg substitute and milk substitute? In addition to being gluten intolerant I can eat eggs or dairy…sigh.
I have not tried them with an egg replacer but we do use almond milk so I know it works using a milk substitute!
Love,
Maggie
Just made these as part of our New Year’s day breakfast and they were absolutely delicious!
Can these be made non-gluten free by using the same measurement of regular flour?
Quick question – if we have cup for cup gluten free flour and it has xanthum gum in it already, do we have to put in extra?
Hi Katherine,
If the xanthum gum is already added you will not need to add any more! Happy baking!!
I’m very new to the gluten free, dairy free world. Is there a “best” substitute for butter? We do have a dairy free version of butter. I don’t know if it bakes well. I would love your input. Thanks so much! Your recipe looks fabulous!
Dairy free butter works great in this recipe too! We use a Soy replacement every now and then with great results! Happy baking!!
Was thinking about using this recipe for a loaf of bread instead of muffins. Maybe double the recipe. Any thoughts?
You most definitely could try it that way! I never have but if you do, please let us know how it turns out!
Oh, my! There ain’t nothin’ (English teachers will just have to forgive me!) GF-ish about this recipe. Scrumptious. All 12 never make it on the plate from the first batch. Can’t share this recipe with enough friends. Thank you!
I can’t wait to try them. Just learning to cook gluten free, so I will try that version and definitely with pumpkin puree. Question: What is Xanthum gum and where do I get it? Is it available in a regular super market or do I have to go to a health food store? It wasn’t in the original recipe, so I gather it was added because of the “gluten free” aspect.
Xanthan Gum is a plant-based thickening and stabilizing agent.It is used in gluten free recipes to imitate what gluten would do. You can by it in the baking aisle of most stores!
I am the bake sale chairwoman at our church and a big bake sale is coming up before Thanksgiving. The perfect time to bake some with the pumpkin and offer them for the gluten free crowd. Thanks for the recipe!
You are quite welcome! I hope they are well loved at your bake sale!!!
These look delicious. What is Xanthum gum & where do you buy it?
Xanthan Gum is a plant-based thickening and stabilizing agent.It is used in gluten free recipes to imitate what gluten would do. You can by it in the baking aisle of most stores!
Is the xanthum gum easy to find? I have never seen it before. Thanks
Can we sub coconut oil for the butter?
These are amazing! I used flax seed gel for the egg, coconut milk for the milk and Earth balance for the butter to make them dairy and egg free also. Thank you for sharing.
Hi I tried these today and they have a delicious flavour, but mine were a bit doughy. I think I would cook the next batch for 13-14 minutes. I do have a thermometer in my oven to make sure it was reading 350.
Can you please include the best way to store these? I am assuming in a covered container in the fridge? I always have difficulty finding the best way to store gluten free baking.
Thank you!!
These turned out great! Thanks for sharing!
Awesome! I am glad you liked them!
I am in LOVE! No more going to the apple orchard and wishing I can partake in the over priced donuts. I’m not missing a thing anymore! Now we just need an apple donut muffin too (: