GLUTEN-FREE PUMPKIN DOUGHNUTS

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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!

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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.

doughut pan
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 Brown Rice Flour Mix (125 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3/4 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 large egg
2/3 cup granulated sugar
3/4 cup pumpkin puree
2 tablespoons low fat or skim milk
2 tablespoons canola oil
1 teaspoons pure vanilla extract
Vanilla Glaze (recipe below)
Cinnamon sugar (recipe below)

  1. Place rack in center of oven and preheat to 350ºF. Grease a non-stick 6-doughnut baking pan with cooking spray.
  2. Mix flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, and ginger in a small bowl and set aside.
  3. Beat egg and sugar in large bowl of electric mixer until thick and lemon colored. Add pumpkin, milk, canola oil, and vanilla extract to the bowl and beat at medium speed for 1 minute. Scrape bowl and beaters and add flour mixture. Beat at low speed until just blended.
  4. Carefully spoon the batter into the prepared pan and smooth the tops with a table knife or your finger (the dough will almost reach the top, but don’t worry). Put pan in center of oven and bake about 18 minutes until doughnuts are cooked through. Remove each doughnut by using a thin silicone spatula to loosen it, then place them all  on a rack to cool for 8 minutes.
  5. Brush the top of each doughnut with the Vanilla Glaze (recipe below) and then dip it immediately into the Cinnamon Sugar. Allow the glaze to firm up before serving.

To make Vanilla Glaze: Combine 1/2 cup confectioners’ sugar and 2 tablespoons half-and-half in a small bowl and stir until smooth and creamy.

To make Cinnamon Sugar: combine 1/2 cup granulated sugar and 3/4 teaspoon cinnamon (or to taste) in a small bowl.

Serve doughnuts warm or at room temperature. Best when eaten the day they are made. Store any leftover doughnuts (is that possible?) in a tightly sealed container in the refrigerator for up to two days.  For longer storage, wrap in plastic wrap and then in foil to store in freezer for up to two weeks. Rewarm briefly in microwave.

©2015 by Annalise Robertspumpkin doughnuts2edited

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