These one bowl, gluten free, powdered pumpkin popper bites, have all of the pumpkin spice that you want this fall wrapped up in a one bite treat!
October is my favorite month of the year. In the Northeast, the weather is mild and crisp. A cozy sweater and worn out jeans are my outfit of choice. The leaves begin to show their amazing colors. Nearly every evening brings the smell of a fireplace or firepit in the air. I just love being outside during this time of the year. And the food of fall? Well, it full of comfort and warmth and just the right amount of spice.
Another reason that I love October? PUMPKIN!
Something magical happens when you combine pumpkin with the perfect mix of brown sugar, cinnamon, ginger, nutmeg, and cloves. No matter what form this combination takes on, whether it be a pie, cake, muffin, cookie, donut, or latte, it’s like you’re getting a great big, warm hug from an old friend.
The only thing that frustrates me about pumpkin is the thinking that pumpkin season ends at the conclusion of the holidays. Nonsense I say. I use pumpkin throughout the fall and winter and even in the spring. I do take a bit of a hiatus throughout the summer months. That break just makes me look forward to pumpkin all the more.
These little donut poppers that I am sharing with you today are just so good. All of those warm pumpkin spices shine in these perfect one bite treats. They are also so easy to make. Everything comes together in one pot. There’s no mixer needed; a handheld whisk and spoon will do the job just fine. The dough for these donuts only spreads a bit which allows you to fit more on one baking sheet. This recipe is really kid friendly. So if you are looking for an easy recipe to make with you kids, I would go for these.
These little poppers make a great little addition to your children’s lunchbox, a welcomed after school snack, or the perfect treat to go with your tea, cider, coffee, or latte.
Welcome back, Pumpkin!
Gluten Free Powdered Pumpkin Donut Poppers
1/2 cup butter (1 stick, salted)
1/2 cup light brown sugar
1/3 + 1/4 cup pumpkin puree (NOT pumpkin pie filling)
1 & 1/2 teaspoons ground ginger
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 tablespoon molasses
1 cup gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
1/4 cup potato starch (you can also use tapioca starch instead)
1 tablespoon coconut flour
1 teaspoon baking soda
1 cup sifted powdered sugar
In a saucepan, slowly melt the butter over low heat being sure to watch closely to prevent burning. Once the butter is completely melted, add in the pumpkin, brown sugar, and molasses, and whisk until smooth. Turn off the heat.
Whisk in the ginger, cinnamon, nutmeg, and cloves until smooth and well combined.
Add in the flour, potato starch, coconut flour, and baking soda. Stir with a spoon until the flour and butter mixture are well incorporated. Allow the mixture to sit for 10 minutes at room temperature.
Preheat the oven to 350 degrees. Line a large stainless steel baking sheet with parchment paper. Set aside.
Using a 1 tablespoon sized, spring loaded scoop, scoop out level tablespoons of dough. Very lightly roll between the palms of your hands to form a ball. Try not to compress the dough. The balls of dough will have a crackling appearance – which is fine.
Place the donuts onto the prepared baking sheet leaving an inch of space between each. These donuts will not spread much so you are able to fit more on a cookie sheet.
Bake for 10 minutes. Remove from the oven and allow the donuts to cool for 10 minutes before transferring to a cooling rack.
Allow the donuts to cool completely.
Place the powdered sugar into a bowl. Gently roll the donuts, one at a time, in the sugar to coat.
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