Pumpkin Doughnuts (Gluten Free) (Edit recipe)

These Gluten Free Pumpkin Doughnuts are the perfect baked treat for Halloween, or a way to please your sweet tooth!

20 minutes

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	226
Fat:	3 g
Carbohydrates:	48 g
Protein:	4 g
Cholesterol:	7 g
Sodium:	173 mg
Fiber:	2 g
Sugars:	15 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 12

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
2 tsp Baking Powder
.5 tsp Kosher Salt
2 tsp Ground Cinnamon
1 tsp ground Ginger
.5 tsp ground Nutmeg
.75 cup Milk, dairy or non-dairy
.75 cup Light Brown Sugar, lightly packed
1 cup Pumpkin Purée
1 Egg, large
2 Tbsp Unsalted Butter, melted
1 tsp Vanilla Extract
2 Tbsp Powdered Sugar, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400F.
In a large bowl, combine the dry ingredients until homogenous.
The spices will give it a slightly tan hue.
Thoroughly combine the wet ingredients separately before combining into the dry ingredients.
The batter will be on the thicker side and vibrant color.
Let the batter rest for at least five minutes before continuing.
Gluten free ingredients need additional time to activate and work together.
Amply grease your doughnut pans.
Using a piping bag or freezer bag, pipe until the molds are full, evening out with wet fingertips to make the tops smooth.
Bake at 400F for 10-12 minutes until puffy and slightly browned. Allow to cool before finishing with a dusting of powdered sugar, and enjoy!