Glazed Gluten-Free Pumpkin Doughnuts
Are you ready for the best fall doughnut ever? Then do make our Glazed Pumpkin Doughnuts. These pumpkin doughnuts are not only gluten-free and allergy-friendly, but they’re also baked. That’s healthier and much less mess than with deep-fried doughnuts.
There are no special tools to bake these beauties – just use two standard six-cavity doughnut pans.
These doughnuts are best eaten an hour or two after glazing. However, the unglazed ones can be stored for a day or two in an airtight container.
Makes: 12 standard doughnuts (3 1/2 inches across)
Free of: gluten and all top allergens
- 2 tbsp ground flaxseed meal (see Recipe Tips)
- 6 tbsp lukewarm water
- 2/3 cup sorghum flour
- 2/3 cup gluten-free oat flour
- 1/3 cup tapioca flour
- 1/3 cup potato starch
- 1/2 tsp xanthan gum
- 1 1/2 tsp sifted baking powder
- 1/2 tsp sifted baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/4 cups canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup pure maple syrup
- 1/2 cup rice milk beverage
- 2 tbsp canola or vegetable oil
- 1/2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 2 cups (9 oz) powdered sugar
- 1 tsp ground cinnamon
- 1/4 cup allergy-friendly milk alternative
- 1 tsp vanilla extract
If egg allergy is not an issue, use 2 eggs in place of flaxseed meal and water.
If you have a mini-doughnut pan, this recipe yields 20 mini doughnuts.
Instructions for Pumpkin Doughnuts
- For doughnuts, preheat oven to 350 degrees F. Prepare doughnut pans by coating cavities with dairy-free, soy-free margarine. Set aside.
- In a small bowl, whisk together flaxseed meal and water. Set aside.
- In a large bowl, combine the 3 flours, potato starch, xanthan gum, baking powder, baking soda, cinnamon, and salt. Set aside.
- Vigorously whisk flaxseed mixture. In a medium bowl, combine flaxseed mixture, pumpkin puree, maple syrup, rice beverage, oil, cider vinegar, and vanilla. Whisk until blended.
- Fold wet mixture into dry ingredients. Stir just until ingredients are combined; the batter will be thick.
- Fold batter into a piping bag or gallon-size Ziploc bag. Snip ½-inch off bag’s corner, and pipe batter into cavities, filling each half full. Bake 12-15 minutes, until done. Avoid over-baking; set your timer for 10 minutes and keep an eye on. Remove from oven and cool in the pan for 15 minutes, then transfer to cooling rack.
- For glaze, sift together powdered sugar and cinnamon. In a medium saucepan, heat milk alternative and vanilla on low until just warm. Add powdered sugar and cinnamon. Whisk slowly until combined.
- With thumb on the outside and an index finger in hole, pick up a cooled donut and dip into glaze, coating a little more than half way. Place doughnut on a wire rack, glaze side up, until glaze sets. Use a baking sheet underneath to catch drips.
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