Pumpkin Bites with Coffee Glaze (Edit recipe)

Little gluten-free pumpkin bites coated with cinnamon sugar and a vanilla or coffee glaze. Think of these as donut holes and the glaze is optional.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	179
Fat:	7 g
Carbohydrates:	27 g
Protein:	2 g
Cholesterol:	11 g
Sodium:	106 mg
Fiber:	1 g
Sugars:	19 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 24

Ingredients

1.75 cup Gluten Free Flour, (If GF Flour does NOT have add .25 tsp xanthan gum to flour)
2 tsp Baking Powder
.5 tsp Salt
1 tsp Pumpkin Pie Spice, or Cinnamon
.333 cup Vegetable Oil, or canola oil
.5 cup Light Brown Sugar
1 Egg, Large
1 tsp Vanilla Extract
.75 cup Pumpkin Purée, Canned (Do not use pumpkin pie filling)
.5 cup Milk, Regular or Dairy-free (I used Almond)
1/2 cup Unsalted Butter, Melted (1 stick)
.667 cup Granulated White Sugar
2 Tbsp Ground Cinnamon

Vanilla Glaze

1 cup Powdered Sugar
1 tsp Vanilla Extract
1-2 Tbsp Milk, Regular or Non-dairy (I used Almond Milk)

Coffee Glaze

1 cup Powdered Sugar
1 tsp Vanilla Extract
1 tsp Instant Coffee, or Espresso (I used Instant Espresso)
1-2 Tbsp Milk, Regular or Non-Dairy (I used almond milk)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the batter

Preheat oven to 350F and grease or spray mini muffin pans.
In a large bowl, combine all the dry ingredients and wisk well.
In a seperate bowl, combine oil, brown sugar, egg, vanilla extract, canned pumpkin, and milk. Mix well.
Add wet ingredients to the dry ingredients and mix until just combined.
Using a cookie scoop or a spoon, fill mini muffin pans. About a tablespoon and a 1/2 of batter.
Bake 10-12 minutes or until a toothpick inserted in center comes out clean.
Remove from muffin pan and cool slightly.

Cinnamon sugar topping

Melt butter in a small pot or microwave.
In a separate bowl combine sugar and cinnamon. Mix it well.
Once pumpkin bites have cooled a bit dip one at a time into the butter then remove and dip into the cinnamon sugar mixture to coat evenly.

Vanilla or coffee glaze

In a small bowl add powdered sugar (and espresso if making coffee glaze).
Add vanilla extract then mix together.
Add one tablespoon of milk and mix together. If glaze is thick but can drizzle then you do not need to add any more milk. If glaze is still to thick add a bit more milk until glaze is smooth and able to drizzle.
Drizzle or spoon the glaze over the pumpkin bites.

Notes

I have not tried it, but I think you can make this using vegan butter to dip the cooked pumpkin muffins in. Do not let the muffins stay in the melted butter for too long, just dip and remove quickly so it doesn't absorb all the butter. You are basically looking for just a coating. The vanilla or coffee glaze is optional, the pumpkin bites taste just as good without it. The more you fill your muffin pans the bigger they will be so if you want them on the smaller side don't fill your muffin pans all the way to the top. These are best eaten the day of making them.