Gluten free pumpkin donut muffins have the very best of muffins, with the ease of a donut. Don't skimp on the pumpkin spiced sugar coating on the outside!
These gluten free pumpkin donut muffins are ridiculously easy (you don't even have to remember to set the butter out to soften, since, well, they're made with oil!) that you could even whip up a batch while everyone else is out trick-or-treating, even though you're home manning the door and deciding which children seem so sweet that you're gonna slip them extra candy.
No fancy ingredients, no fancy equipment (a bowl and a spoon!), no special donut pan. *Boom*
And in case you were wondering, the answer is yes: that simple coating of pumpkin-spice-sugar on the outside even gives them that special donut feel. That's what puts them right over the edge.
Because the batter is made with oil, not butter, it's thick and glossy. You really do need 3 eggs, too, since that's what keeps the donut muffins from being dense.
Because every single holiday, no matter how small, must be celebrated in my gluten free son's grammar school with food food and more food, these d0nut muffins were packed into his bag today—along with a version of these super cute, super easy Witch Hat Cookies. He was very pleased. Another school food challenge met!
Gluten Free Pumpkin Donut Muffins
Ingredients
Muffins
1 1/2 cups (210 g) all purpose gluten free flour blend (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice (See Recipe Notes)
1 cup (200 g) granulated sugar
6 tablespoons (84 g) canola oil (or another neutral oil, like grapeseed oil)
3 eggs (150 g, weighed out of shell) at room temperature, beaten
4 ounces pumpkin butter (homemade or store bought—for homemade follow the link!), at room temperature
1/2 cup (4 fluid ounces) milk (any kind, just not nonfat), at room temperature
Topping
1/2 cup (100 g) granulated sugar
1 teaspoon pumpkin pie spice (See Recipe Notes)
2 tablespoons (28 g) unsalted butter, melted (for dairy-free, use your favorite dairy-free butter replacement, melted)
Notes
To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
Instructions
Preheat your oven to 350°F. Grease well a standard miniature 24-cup muffin tin and set it aside (you can also use a standard 12-cup muffin tin).
Make the muffins. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the canola oil, eggs, pumpkin butter and milk, mixing to combine after each addition. The batter should be thick and glossy. Fill the prepared cups of the muffin tin about 3/4 of the way full, and shake the pan back and forth to evenly distribute the batter in each well. Place in the center of the preheated oven and bake for about 15 minutes, or until the tops spring back when pressed gently (longer for a standard 12-cup muffin tin). Allow to cool in the baking pan for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
To make the topping, place the granulated sugar and pumpkin pie spice in a small bowl. Brush the tops of the cooled muffins generously with the melted butter, then press the tops into the sugar mixture to coat. Turn the muffins right-side up and serve.
Adapted from Smells Like Home and from my recipe for Pumpkin Donuts
familychef says
These are delicious. Thank you, Nicole!
Shay says
I have been GF for 5 years but just recently having trouble with dairy and eggs. I see that I can use a dairy free butter. Could I also use an egg replacer in this recipe? Is Ener-G egg replacer okay to use, or what would be the best to use? Thank you!
Millie J says
The quantity of pumpkin butter says “4 ounces.” Is that the same as 1/4 cup?
Nicole says
i made these yesterday with Trader Joe’s pumpkin butter and they are already gone after sharing at a playdate with friends who aren’t on a restricted diet. I had made a 2/3 batch since I only had 2 eggs. I have a request for more! This is my perfect kind of one bowl muffin recipe.
KVA says
I just made these and they’re great. Could even be good in thanksgiving GF bread basket without the sugar topping (but better for breakfast WITH topping)
Susan says
I baked these this morning and in a word – delicious! This recipe is a keeper. Thank you :)
Jennifer Small says
Yum! I’m making these tonight for tomorrow morning! I might even make them super-unhealthy by rolling them in a gooey melted butter sugar-spice mixture like the French Breakfast Puffs my mom used to make every once in a blue moon! Not that these wouldn’t be amazing as written… I was just having a nostalgic moment!
franzis says
Can I use my mini donut maker for this recipe as well?
Nicole Hunn says
I don’t see why not, Franzis.
Lauren says
Oh, that might be fun to try!
Lucy says
How nice! I can’t wait to try this recipe.
Thanks Nicole :)
Nicole Hunn says
Thanks, Lucy! :)
Susan says
These sound very yummy and easy! Could I use Libby’s pure pumpkin in place of the pumpkin butter? Thanks!
Nicole Hunn says
No, Susan, I’m afraid you can’t. It doesn’t take very long at all to make the pumpkin butter, and it behaves very differently in recipes as it is much more concentrated.
Susan says
Thanks, Nicole. Now that I re-read the recipe for your pumpkin butter, that makes sense!
Donia Robinson says
Trader Joe’s is very tasty. Not that I buy it because I’m too lazy to make pumpkin butter. Well, yes, that’s actually true…
kelly says
Trader Joe’s has pumpkin butter?
Donia Robinson says
Yes, only in the fall and until they run out!
kelly says
Ok great thanks, i’ll have to see if the one by me has some.