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$0.12 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 7% 
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.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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.
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.
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).
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!
Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.
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.
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.
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vegetarian
gluten-free
