Gluten-Free Pumpkin Doughnut Holes

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1/2 cup cane sugar

1 stick unsalted butter, room temperature

1 cup unsweetened canned pumpkin puree

2 tablespoons buttermilk (instead of the buttermilk, you could use 2 tablespoons milk mixed together with 1 teaspoon apple cider vinegar)

1 large egg

1-1/3 cups gluten-free all-purpose flour (I like Bob’s Red Mill All-purpose Baking Flour)

1/16 teaspoon xanthan gum (the equivalent of about a small pinch – again, I like Bob’s Red Mill product)

1/2 teaspoon salt

1/2 teaspoon baking soda

1-1/2 teaspoons gluten-free baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 stick melted butter

1 cup cane sugar

2-3 tablespoons ground cinnamon (more or less based on your taste)

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