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Gluten-Free Comfort Food

Pumpkin doughnuts


                    Depending on where you live, the month of October brings cooler temperatures and the colorful red, orange and gold leaf displays we’ve all come to expect. But this year, it also brought an onslaught of pumpkin flavored baked goods to my local grocery store, the likes of which I’ve never seen before: pumpkin muffins, pumpkin cookies, pumpkin coffee cake, pumpkin bars, pumpkin rolls, pumpkin pie, pumpkin cheesecake, pumpkin whoopee pies and, last but not least, pumpkin doughnuts. Amazingly, I've created recipes to make them all gluten-free ---- except for the doughnuts. But after these many years of gluten-freeness, I started to crave pumpkin doughnuts. Off to the kitchen to make me some!

                        These new pumpkin doughnuts have a delicate, light texture and a rich pumpkin taste laced with cinnamon, nutmeg and ginger. They are delicious -- and they’re simple to make. In fact, if you have a one of those little doughnut baking pans, which I do, you’ll be pulling them out of the oven within 35 minutes of the time you start making them. They’re perfect for a weekend brunch, an after school treat, or with a cup of hot apple cider around campfire.

So yes! At long last you can make a batch of pumpkin doughnuts to sooth any longing you’ve been harboring of your own.

        BAKED PUMPKIN CAKE DOUGHNUTS (Gluten-free) Makes 6 doughnuts Recipe can be doubled 1 cup
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