GF Pumpkin Bites with Coffee Glaze
Everyone loves doughnuts and these GF Pumpkin Bites with Coffee Glaze are basically bite sized do with tons of flavor. Â
I love a good doughnut like these Gluten-Free Pumpkin Spiced Vanilla Donuts. Technically these should probably be called donut holes but doughnut bites seem to sound better. IÂ have been making this recipe for years, they are sleepover and bonfire party approved.
Why You'll Love This Recipe
- Easily made gluten-free
- You can bake the doughnut bites ahead of time then coat them a bit before serving
- Perfect for sleepovers, bonfires, game day parties
- Delicious fall treat, especially for the doughnut lover
The Ingredients
Flour – Gluten-free flour with xanthan gum in the blend. If not gluten-free you can use regular flour.
Baking Powder – To give the doughnut bites rise.
Salt – Use a fine sea salt
Pumpkin Pie Spice
Oil – Canola, Vegetable or Coconut oil (refined) work well in this recipe
Brown Sugar – Light brown sugar
Egg – You will need one egg
Vanilla Extract – For flavor
Canned Pumpkin – Use pure canned pumpkin and not a pumpkin pie mix.
Milk – Your favorite dairy or non dairy milk
Butter – Unsalted butter
Sugar – Regular granulated sugar
Cinnamon
Vanilla or Coffe Glaze Ingredients (Optional)
Powdered Sugar
Vanilla Extract
Instant Coffee/Espresso
Milk – Your favorite regular or non dairy milk
Instructions
- Pre-heat the oven to 350°F.
- Grease the mini muffin pans.
- In a large bowl combine all the dry ingredients and mix well.
- In a separate bowl combine the oil, egg, vanilla extract, canned pumpkin, and the milk. Mix well then pour it into the dry ingredients and combine.
- Using a cookie scoop or spoon fill the mini muffin tins (approx. 1 1/2 tbsp).
- Bake 10 – 12 minutes or until a tester comes  inserted into the center comes out clean.
- Remove from the muffin tins and cool completely.
- In a small bowl combine the sugar and cinnamon.
- Melt the butter.
- Once the pumpkin bites are cooled quickly dip each bite into the butter then into the cinnamon sugar mixture and place on a serving platter.
Make the Glaze (Optional)
- Add the powdered sugar (instant coffee if using) and vanilla extract to a small bowl.Â
- Add 1 tbsp of the milk and mix to combine. If it’s too dry add a few extra drops of milk and thin the glaze until is smooth, thick and pourable. Try not to add too much milk you don’t want it to runny.
- Drizzle over the pumpkin bites.
Recipe Substitutions
To make dairy free substitute in non-dairy milk and vegan butter.
Chai spice or apple pie spice can be used in place of the pumpkin spice. However, if using a glaze I recommend using the vanilla glaze.
Recipe Tips
When dipping the bites into the butter, you want to just coat them and remove them right away. Since you don’t want soggy bites, so I usually dip them one at a time.
You can bake the pumpkin bites ahead of time then dip them into the butter and cinnamon sugar mixture a bit before serving.
These pumpkin bites are best eaten the day they are made.
This recipe is adapted from the Pumpkin Poppers recipe from Domestically Speaking.
Pumpkin Bites with Coffee Glaze
Materials
Pumpkin Bites Batter
- 1 3/4 cup Gluten-free Flour If GF Flour does NOT have Xanthan Gum add 1/4 t to flour.
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice or Cinnamon
- 1/3 cup Vegetable or Canola
- 1/2 cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 3/4 cup Canned Pumpkin Do not use pumpkin pie filling
- 1/2 cup Regular or Dairy-free Milk I used Almond
Cinnamon Sugar Coating
- 1 stick Melted butter
- 2/3 cup Granulated Sugar
- 2 tbsp Cinnamon
Vanilla Glaze (Optional)
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1-2 tbsp Regular or Non-dairy Milk I used Almond Milk
Coffee Glaze (Optional)
- 1 cup Powdered sugar
- 1 tsp Vanilla Extract
- 1 tsp Instant Coffee or Espresso I used Instant Espresso
- 1-2 tbsp Regular or Non-Dairy Milk I used almond milk
Instructions
Make The Batter
- Preheat oven to 350°F 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.
- You can make the pumpkin bites ahead of time and then dip them the day of serving.
- These are best eaten the day of making them.
Nutrition
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