Share with your friends!Yum
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 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)
- Place rack in center of oven and preheat to 350ºF. Grease a non-stick 6-doughnut baking pan with cooking spray.
- Mix flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, and ginger in a small bowl and set aside.
- 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.
- 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.
- 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.
6 thoughts on “GLUTEN-FREE PUMPKIN DOUGHNUTS”
yum. These have been on deck for a long time. Finally accomplished. I found them very cake-like in texture, taste. Light and comforting. Not dense like I think of a donut. I piped the batter and didn’t find it too thick. Look forward to making again in the future in a mini-version in my super-adorable mini-donut pans.
Next up –coffee cake with pumpkin filling. So looking forward to that; another one I’ve put off for too long. Eventually I’ll work my way through all the pumpkin recipes! The standard is the pumpkin muffins/breads, which are a favorite and make yearly appearances throughout the “season”. Why oh why do we relegate pumpkin only to fall?? Lol. As always….Thank you!
You are very welcome! And I totally agree – I love pumpkin and all the warm fall flavors. I just made a bunch of pumpkin mini breads and muffins for my freezer to enjoy for the next month or so. Next up pumpkin whoopee pies from The Heirloom Collection. Can’t wait!
I hope you enjoy all the pumpkin recipes as you bake your way through the fall.
My best to you,
I have done the chocolate whoopie pies and they are a huge hit! Have wanted to do the pumpkin ones as well –so much baking, so little time.
I do enjoy the pumpkin recipes very much. Last year I got around to the little pumpkin cookies and they were just delicious. I did the pumpkin cheesecake squares during this pandemic but totally messed that up–overbaked because I could not figure out if it was set!– so it’s on deck to redo. It was delish anyway.
Regards and Happy Fall Baking!
p.s there is a dearth as you know of good fresh gf so my friend asked me to bake a bday cake for her daughter’s upcoming bday. Such a pleasure to be able to satisfy someone that way, courtesy of your work. It will be the Boston Creme Pie, which I baked recently and was, not surprisingly, well-received. With a side of lemon cupcakes. Lol –if all I did was bake all day I’d be perfectly content.
Wow! And bravo Francesca! By the way, that Boston Creme Pie recipe is a much requested favorite in this house. My youngest son asked for it for his birthday for many years- and still sometimes does.
(And let me know if you have issues on those pumpkin cheesecake squares the second time around. Depending on your pan, it should be pretty close to the timing in the recipe. It just shouldn’t wobble).
Thank you for that tip! Yes, I still make mistakes after decades of baking and much experience! I call silly mistakes “amateur hour” lol. I’m also a very harsh critic and notice minor things others may not. 😮
Recently I finally baked the applesauce cake for the first time–“on deck” for a couple of years– and used a square glass pan not taking into account that glass heats faster just as dark pans. The outside finished far too long before the center was baked through. I neglected to drop the temp down 25degrees. So I ended up with a perfect middle and overdone edges.
I’ve also been tinkering again with the convection option to bake more evenly and of course drop the temp for that. At any rate, I think I used the square glass for the pumpkin cheesecake which accounts for the same issue; the uneven baking due to temp in relation to pan was just more obvious in the applesauce cake. So –just having this exchange made me realize that!!
You are very welcome!
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