Go Back
–+ servings
Gf Pumpkin bite
Print
No ratings yet

Pumpkin Bites with Coffee Glaze

Little gluten-free pumpkin bites coated with cinnamon sugar and a coffee glaze
Prep Time10 minutes
Active Time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: pumpkin, cinnamon sugar, coffee glaze, gluten-free
Yield: 24 pumpkin bites
Calories: 178kcal
Author: Stillwood Kitchen

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.

Nutrition

Serving: 1Serving | Calories: 178kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 129mg | Potassium: 33mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1323IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg