Gluten Free Pumpin Donut Muffins

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 1/2 cups Gluten-free flour blend
  • 2 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1 tsp Xanthan gum

• Dairy

  • 3/4 cup Butter
  • 1/2 cup Milk

Found on smashedpeasandcarrots.com

Description

Ingredients

• For the pumpkin donut muffins:
• 1½ cups gluten free flour blend (I like Bobs 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

Directions

• 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.