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Gluten-free Pumpkin Doughnut Holes (a.k.a. Mini Muffins)

 
One serving costs about $0.12

$0.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

48 vegetarian,gluten-free,gluten free,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:6%

Spoonacular Score: 6%

 

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Gluten-free Pumpkin Doughnut Holes (a.k.a. Mini Muffins) might be a recipe you should try. This recipe serves 48 and costs 12 cents per serving. This breakfast has 63 calories, 1g of protein, and 4g of fat per serving. Head to the store and pick up ground nutmeg, butter, pumpkin puree, and a few other things to make it today. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 3%, this dish is improvable. Pumpkin Doughnut Mini-muffins, Gluten Free Mini Pumpkin Donut Muffins, and Nutella Stuffed Pumpkin Doughnut Holes are very similar to this recipe.

Ingredients

Servings:
0.5 stick
0.5 stick canned sugar
canned sugar
1 stick
1 stick unsalted butter
unsalted butter
1 cup
1 cup canned unsweetened pumpkin puree
canned unsweetened pumpkin puree
2 Tbsps
2 Tbsps buttermilk
buttermilk
1 large
1 large egg
egg
1 cup
1 cup gluten-free flour
gluten-free flour
0.06
0.06  xanthan gum
xanthan gum
0.5 tsps
0.5 tsps salt
salt
0.5 tsps
0.5 tsps baking soda
baking soda
1 tsp
1 tsp gluten-free baking powder
gluten-free baking powder
0.25 tsps
0.25 tsps ground nutmeg
ground nutmeg
0.13 tsps
0.13 tsps ground cinnamon
ground cinnamon
1 stick
1 stick butter
butter
1 cup
1 cup canned sugar
canned sugar
3 Tbsps
3 Tbsps ground cinnamon
ground cinnamon
0.5 stick canned sugar
0.5 stick
canned sugar
1 stick unsalted butter
1 stick
unsalted butter
1 cup canned unsweetened pumpkin puree
1 cup
canned unsweetened pumpkin puree
2 Tbsps buttermilk
2 Tbsps
buttermilk
1 large egg
1 large
egg
1 cup gluten-free flour
1 cup
gluten-free flour
0.06  xanthan gum
0.06
xanthan gum
0.5 tsps salt
0.5 tsps
salt
0.5 tsps baking soda
0.5 tsps
baking soda
1 tsp gluten-free baking powder
1 tsp
gluten-free baking powder
0.25 tsps ground nutmeg
0.25 tsps
ground nutmeg
0.13 tsps ground cinnamon
0.13 tsps
ground cinnamon
1 stick butter
1 stick
butter
1 cup canned sugar
1 cup
canned sugar
3 Tbsps ground cinnamon
3 Tbsps
ground cinnamon

Equipment

pastry brush
pastry brush
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven
pastry brush
pastry brush
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven


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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.12
Ingredient
1 stick unsalted butter
1 cup canned unsweetened pumpkin puree
2 Tbsps buttermilk
1 large egg
1 cup gluten-free flour
1 teaspoon gluten-free baking powder
¼ teaspoons ground nutmeg
⅛ teaspoons ground cinnamon
1 stick butter
1 cup canned sugar
3 Tbsps ground cinnamon
Price
$0.97
$1.40
$0.06
$0.31
$0.73
$0.04
$0.04
$0.01
$0.97
$0.28
$0.95
$5.75

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Xanthan gum is made from corn and is therefore gluten free. It is commonly used to thicken sauces and pie fillings and to improve the texture of gluten-free baked goods.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
63 Calories
0.54g Protein
4g Total Fat
6g Carbs
0% Health Score
Limit These
Calories
63
3%

Fat
4g
6%

  Saturated Fat
2g
16%

Carbohydrates
6g
2%

  Sugar
4g
5%

Cholesterol
14mg
5%

Sodium
57mg
2%

Get Enough Of These
Protein
0.54g
1%

Vitamin A
920IU
18%

Manganese
0.1mg
5%

Fiber
0.67g
3%

Calcium
15mg
2%

Phosphorus
13mg
1%

Iron
0.24mg
1%

Vitamin E
0.19mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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