My inspiration to start this blog comes from the amazing collection of recipes on Gluten-Free Goddess. It seems only fitting to start with one of my favorites recipes from Karina. If you aren’t already following her, do it now. Seriously.
Since it’s now officially fall, that means it’s time for PUMPKIN. Everyone’s favorite, right? I think Starbucks jumped the gun a little early this year, but no one was complaining with a PSL in their hand. What’s better than a pumpkin spiced latte? A gluten free mini pumpkin donut to go with it.
I discovered this recipe last fall and immediately went out to buy a mini donut pan. My husband, Joe, was super excited with this kitchen investment because donuts are one of the things he misses most about living a gluten free lifestyle.
Karina’s original recipe uses several different flours, but I usually squeeze my baking time in between items from the weekend’s to do list—so it helps to take a short cut or two. I substituted her sorghum flour, potato starch and hazelnut flour for a gluten free flour mix I had in the pantry. Bob’s Red Mill makes a great all-purpose gluten free flour blend, and I like using the Trader Joe’s brand (Baker Josef’s) as well.
My modified recipe for Karina’s Gluten Free Pumpkin Donuts is below, or you can see her original recipe here. Be careful who you share these donuts with—they’ll be asking you to make them again and again!
Mini Gluten Free [and Dairy Free] Pumpkin Donuts
2-1/2 cups gluten free flour mix
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 free-range eggs, beaten
1/2 cup oil (coconut or canola)
1 (14-oz) can pumpkin
2 teaspoons (gf) vanilla extract
* omit xanthan gum if it’s included in your gf flour blend
For sugar dusting:
Granulated cane sugar
1. Preheat the oven to 350ºF. Lightly oil a donut pan and set aside. You can make regular sized donuts or mini donuts—you pick! But, fair warning, I made mini donuts and you can’t have just one.
3. Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.
4. Spoon the batter into the donut pan, filling almost to the top (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.
5. When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack.
6. Pour about a half cup granulated cane sugar into a sandwich bag and sprinkle in some cinnamon, to taste. Shake to mix.
7. 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 regular sized donuts.
See the original recipe on Gluten-Free Goddess.
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