These spiced, bite-sized beauties are light, fluffy and delicious. I serve them for breakfast, with hot coffee or cider, but they would be equally wonderful for dessert with a scoop of vanilla bean ice cream. Yum.
Preheat the oven to 350 degrees, and spray a 24 count (or 12 count) mini-muffin tin with gluten-free cooking spray. Set aside.
Whisk together the flour, baking powder, salt, spices, and xanthan gum in a large bowl. Add the oil, brown sugar, egg, pumpkin puree, and milk and whisk until smooth.
Using a small scoop or tablespoon, fill holes in pan about ¾ full. Bake for 12-15 minutes, or until a toothpick inserted in the middle of one comes out clean. Let cool in the pan for 5 minutes. You will probably need to bake 2-3 batches, depending on how big your pan is.
Place sugar and cinnamon in a medium bowl. Dip or brush the doughnut holes on all sides in the melted butter, then place in the bowl and use your hands or a spoon to roll the doughnut in the sugar mixture so it is evenly coated. Serve immediately. These are best when eaten the same day.