You know it’s fall when the donuts start to change color.
I can’t wait for the cool fall weather, especially after this summer’s ridiculous heat. Sure, it was fun using the car as an oven but now it’s time for fall baking and holiday fun.
These gluten free pumpkin donuts are best finished with a coating of spiced sugar but a dunk in maple syrup would be good, too.
Baked pumpkin donuts that are dipped in butter and rolled in spiced sugar. These gluten free pumpkin donuts are a must for the season. I used a sorghum flour bread blend, but use whatever is handy.
- 2 1/4 cups gluten free flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon xanthan or guar gum
- 1/4 teaspoon each: nutmeg and ginger
- Pinch of baking soda
- 1/4 cup organic palm shortening or butter, chilled
- 2/3 cup soured milk
- 2/3 cup pumpkin
- 2 tablespoons olive oil
- 2 tablespoons applesauce
- 2 eggs
- 2 tablespoons pure vanilla extract
- For finishing donuts:
- 1/3 cup melted butter
- Blend for spiced sugar:
- 1/2 cup sugar
- 4 teaspoons cinnamon
- 1/4 teaspoon ginger
Preheat oven to 350° and grease donut pans.
In a large bowl combine: gf flour, sugar, baking powder, salt, cinnamon, gum, nutmeg, ginger, and baking soda.
Cut chilled shortening into dry ingredients.
In a separate bowl combine: soured milk, pumpkin, oil, applesauce, eggs, and vanilla.
Add liquid ingredients to dry ingredients and stir well.
Fill each donut cup approximately 3/4 full. Bake for 10-12 minutes. Allow donuts to cool slightly before removing from pan onto cooling rack. To coat, dip donuts in melted butter, then roll in powdered or spiced sugar.
A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend (like the one from King Arthur) or use your favorite all-purpose mix. Find more info on gluten free flour blends in recipe link.
To sour hemp, almond, dairy or any kind of milk, pour a teaspoon or two of apple cider vinegar into a measuring cup and add milk to measure 2/3 cup. Stir and let sit for about 10 minutes.
The sugar coating for donuts is a somewhat light on the spice version of cinnamon sugar. Add more (or vary) the spices to suit your needs.