GF Pumpkin Bites with Coffee Glaze
Everyone loves doughnuts and these GF Pumpkin Bites with Coffee Glaze are basically bite sized doughnuts with tons of flavor. Â
I have been making this recipe for years. I first came across it on Pintrest on the blog domestically-speaking.com she calls them Pumpkin Poppers. The recipe can be found here Pumpkin Poppers. The recipe has been tweaked a bit to make it gluten-free. I have also made a suggestion on how to make it dairy-free for those who are interested in that.
When I first made them I was looking for a fun easy recipe for my daughter and her friends when they were having a sleepover at our home. Needless to say, they were a big hit. The next year I made them again, at the girls request, for another get together, and yet again another year for a bonfire. They are so good.Â
This year I decided to make them and take it up a notch with a coffee glaze. If your not into coffee that’s ok, I also gave you a recipe for a vanilla glaze. If you are pressed for time or just not looking to add more, these are perfectly fine without the glaze. Â
The Batter
The batter to these GF Pumpkin Bites with Coffee Glaze is pretty easy. You mix the dry ingredients in one bowl, the wet ingredients in another bowl and combine. When filling the muffin pans I used a 1 1/2 tbsp cookie scoop and I found it to be just the right amount. You can certainly make them smaller or bigger if you want. The 1 1/2 tbsp amount has you eating one in two bites.
The Cinnamon Sugar Coating
The cinnamon sugar coating is super yummy, with sugar and cinnamon who can go wrong? If you want to change it up you could replace the cinnamon with chai spice and that would also be delicious. Apple pie spice would be nice also but I would recommend using the vanilla glaze instead of the coffee glaze if you’re going that route.
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.
The Vanilla or Coffee Glaze
I love glazes on most desserts. Of course it’s optional here, but I like that it adds another depth of flavor, especially if you’re making the coffee glaze. I like my glaze to be on the thicker side so I tend to start light with adding the milk just add a bit at a time until it gets to be smooth and pourable.
There are two glaze options here because not everyone loves coffee. The Vanilla Glaze is a favorite of mine, it goes well with many desserts that need that extra something.
I tried making the glaze with Starbucks instant coffee and also with my favorite Medaglia D’oro Instant Expresso. I found that the Instant Espresso was a bit smoother in taste, but either way you can’t go wrong. If you’re looking for Medaglia D’oro Instant expresso, you can usually find it either in the coffee aisle or in the specialty foods aisle of the supermarket. You can also start out with less instant coffee and add more if you feel like you want a stronger taste.
These are best eaten the day you make them.
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.
- These are best eaten the day of making them.