-644898.jpg)
Ingredients: 1/2 stick can sugar,1 stick unsalted butter, room temperature,1 cup unsweetened canned pumpkin puree,2 Tbsp. buttermilk,1 large egg,1-1/3 cups gluten-free all-purpose flour,1/16 xanthan gum (equivalent of a small pinch),1/2 tsp. salt,1/2 tsp. baking soda,1-1/2 tsp. gluten-free baking powder,1/4 tsp. ground nutmeg,1/8 tsp. ground cinnamon,1 stick melted butter (for the coating),1 cup can sugar (for the coating),3 Tbsp. ground cinnamon, more or less to taste (for the coating)
Instructions:
- Preheat your oven to 350 degrees F.
- Coat 2, 24-count mini muffin pans with non-stick spray.
- In a mixer, combine the sugar and butter until its fluffy.
- Add the egg, pumpkin puree and buttermilk (or substitute), and again, beat until the mixture is smooth.
- Add the dry ingredients together into a bowl and whisk until everything is thoroughly combined.
- Add the dry ingredients to the batter a bit at a time, and blend until its smooth.
- Use a tablespoon to drop the batter into the muffin tins. I suggest you dont fill the dough to the top of the tin — leave a bit of room for them to grow.
- Bake for about 15 minutes, or until a toothpick inserted into the center of the doughnut holes comes out clean.
- Remove the doughnut holes from the tins and allow them cool on a wire rack. Meanwhile, melt the butter for the coating, and in a separate bowl, mix the sugar and cinnamon together.
- Use a pastry brush to LIGHTLY coat each doughnut hole with the melted butter. If you use too much butter, the holes will get soggy.
- Immediately after (lightly) coating each with the butter, role the holes in the cinnamon-sugar mixture to coat each hole all the way around.
 – Eat With Your Eyes){kind=link}