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

Ingredients:

• 1/2 stick can sugar
• 1 stick unsalted butter, room temperature
• 1 cup unsweetened canned pumpkin puree
• 2 Tbsp. buttermilk
• 1 large egg
• 1-1/3 cups gluten-free all-purpose flour
• 1/16 xanthan gum (equivalent of a small pinch)
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1-1/2 tsp. gluten-free baking powder
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cinnamon
• 1 stick melted butter (for the coating)
• 1 cup can sugar (for the coating)
• 3 Tbsp. ground cinnamon, more or less to taste (for the coating)

Course: morning meal,brunch,breakfast

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