|Tender and light, gluten-free pumpkin donuts, darling.|
You might think I'm on a pumpkin bender, glancing through recent recipes here on Gluten-Free Goddess®. And you'd be right. I do this. Every October. I go on one long, crazy, pumpkin love affair. I am head-over-heels nuts about it. Because pumpkin is magic. In fact, if pumpkin was in a fairy tale, it would be the Fairy Godmother- not the humble buggy. It makes gluten-free baking transform, you see, as if touched by a star-tipped sparkling wand.
That's why I knew I had to tackle pumpkin donuts. Because donuts can be tough to replicate gluten-free. But I knew pumpkin would bring me luck, and sprinkle good fortune on my baking endeavors today. So, yes. I am pumpkin crazy. Crazy in love.
And you know what?
If pumpkin be the food of love, play on.
|Nibbling fresh-baked pumpkin donuts- all in a day's work.|
Karina's Gluten-Free Pumpkin Donuts Recipe
Originally published October 2012.
Gluten-free donuts can be, shall we say... a wee bit on the heavy side. Without the stretch and lift of gluten, g-free donut dough can be stubborn, baking itself into a tough, dense, disappointing mouthful of dust. But not these, Sugar. These donuts are light. Tender. Delightful. Promise. Thanks to PJ Hamel at King Arthur Flour for the inspiration.
1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut flour
1 cup light brown sugar
1/4 cup cane sugar
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 organic free-range eggs, beaten
1/2 cup organic expeller-pressed canola oil
1 14-oz can pumpkin
2 teaspoons bourbon vanilla extract
For sugar dusting:
Granulated cane sugar
Preheat the oven to 350ºF. Lightly oil a 6-donut pan and set aside.
In a large mixing bowl, whisk together the sorghum flour, potato starch, hazelnut flour, brown sugar, cane sugar, baking soda, xanthan gum, sea salt and spices.
Add in the eggs, oil, pumpkin, and vanilla; beat well for two minutes. The batter should be smooth and slightly sticky.
Spoon the batter into the donut molds, filling almost to the top- I'd say, roughly 5/8 full. Smooth the tops.
Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.
When the donuts are cool enough to handle, loosen the sides and remove from the pan.
Place the donuts on a cooling rack.
|Warm pumpkin donuts unadorned, ready for sugaring.|
Pour about a half cup granulated cane sugar into a sandwich bag and sprinkle in some cinnamon, to taste. Shake to mix.
When the donuts are still a bit warm, sugar the donuts one at a time, by placing them in the bag and turning it to coat the donut on all sides.
Place the sugared donuts on a cooling rack.
Repeat the process for the remaining batter.
Makes 15 donuts.
Recipe Source: glutenfreegoddess.blogspot.com
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This is the donut pan I use.
This gluten-free donut recipe has no rice flour, or soy flour, and no dairy.
If you need to switch out the hazelnut flour, almond flour will work, and chestnut flour is worth a try. If you need to avoid all nuts and tree-related sources, you'll need to experiment.
This gluten-free flour blend produces a donut that is light, tender and springy. If you change out the flours, your results may vary.
These donuts have sugar. Sugar brings out the pumpkin flavor. If you need to limit your sugar intake, these donuts are probably not for you. You might like these Crispy Kale Chips.
For substitution help, please see my guide to baking with substitutions here.