Gluten-Free Pumpkin Rolls
Easy, fall-inspired Gluten-Free Pumpkin rolls are an excellent addition to any meal!
Servings: 8 Rolls
Calories: 221kcal
Ingredients
Gluten-Free Pumpkin Rolls
- 2 cups gluten-free all-purpose flour
- ¼ cup maple sugar coconut sugar, or brown sugar
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- ½ tsp sea salt
- ¼ cup unsalted butter very cold and chopped
- ¾ cup canned pumpkin puree
- ⅓ cup full-fat canned coconut milk or buttermilk
For Brushing the Rolls:
- 1 egg
- 1 Tbsp melted butter or avocado oil or buttermilk
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Add the flour, sugar, baking powder, baking soda, ground cinnamon, nutmeg, and sea salt to a mixing bowl or stand mixer (the dry ingredients) and stir until well combined.
- Add in the chilled chopped butter and mix until the mixture is crumbly and coarse.
- In a small bowl, stir together the pumpkin puree and coconut milk (or buttermilk) until combined. Pour this mixture into the mixer and beat until the dough comes together and everything is combined.
- Form a ball out of the dough then press into a disc shape and place on the parchment-lined baking sheet OR simply scoop mounds of dough onto the baking sheet for rustic looking rolls.
- In a small bowl, whisk together the egg and butter until well beaten. Brush this mixture over the roll dough.
- Bake the rolls for 18 to 20 minutes or until golden-brown and cooked through.
Nutrition
Serving: 1of 8 | Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Fiber: 2g | Sugar: 5g