Pumpkin Doughnuts (Gluten Free) (Edit recipe)

glassofweinstein

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

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Original Recipe

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

13

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 Cinnamon, Ground
1 tsp Ginger, Ground
.5 tsp Nutmeg, Ground
.75 cup Milk, dairy or non-dairy
.75 cup Light Brown Sugar, lightly packed
1 cup Pumpkin Purée
1 Egg, large
2 Tbsp Butter, Unsalted, melted
1 tsp Vanilla Extract
2 Tbsp Powdered Sugar, for garnish

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Process

Cook Mode

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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	3 g
Carbohydrates:	48 g
Protein:	4 g
Cholesterol:	7 g
Sodium:	66 mg
Fiber:	2 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.