Every year when the fall weather starts to arrive, I get excited about pumpkin season. The day after Halloween is the best time to buy pumpkins and can them to enjoy them throughout the year.
It's been a chore trying to find the perfect doughnut recipe that I can convert it to be gluten free. I have many more recipes to try, but this one is the best by far. The pumpkin doughnuts are great this time of year. Hopefully, I'll be posting more.
Ingredients
1/2 Cup Bertolli Extra Light Olive Oil3 Eggs
1 1/2 Cup Honey Granules
1 1/2 Cup Canned Pumpkin Puree
1 1/2 Tsp. Pumpkin Pie Spice
1 1/2 Tsp. Sea Salt
3/4 Tsp. Cream of Tarter
3/8 Tsp. Baking Soda
1 7/8 Cup Casey's Gluten Free Flour Mix
7/8 Tsp. Bob's Red Mill Xanthan Gum
Directions
Preheat oven to 350 degrees.
Using an electric mixer, put all ingredients, except for the gluten free flour and xanthan gum, and beat together until smooth. Add flour and xanthan gum and mix together until blended. Mix on a slightly higher speed for 3 minutes until smooth.
Lightly grease 2 doughnut pans with Earth Balance Coconut Butter. Fill the wells of the doughnut pans 3/4 full with the pumpkin doughnut batter and bake for 15 minutes.
Once the doughnuts are done, remove them from the oven and cool for 5 minutes. Once the 5 minutes is over, loosen the edges of the doughnuts in the pan with a small spatula and transfer them to a cooling rack.
While the doughnuts are cooling on the rack, put some sucanant in a small baggie and sprinkle pumpkin pie spice in the bag. Take a doughnut, while it's still warm, and put it in the baggie and gently shake to coat the doughnut with the spice and sugar. Coat the other doughnuts in the same way and enjoy!
Danielle thank you so much for this amazing recipe. It has become a family favorite. These doughnuts are so moist and with just the right amount of sweetness.