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Gluten Free Pumpkin Spice Donut Recipe

  • Author: Teri from A Foodie Stays Fit

Description

Recommended Pans: Standard, mini, holes, twist


Ingredients

Scale

For the Doughnuts:

1/2 cup (60 g) oat flour

1/2 cup (70 g) sweet rice flour

1/4 cup + 2 tablespoons (76 g) pure cane sugar

1/4 cup (28 g) almond meal

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon allspice

1/8 teaspoon ground cloves

2 large eggs

1/4 cup + 2 tablespoons (88 ml) milk

1/3 cup (82 g) pumpkin purée

2 tablespoons (30 g) unsweetened applesauce

2 tablespoons (28 ml) oil

1 1/2 teaspoons vanilla extract

For the Glaze:

1 cup (120 g) powdered sugar

2 tablespoons (40 g) pure maple syrup

1/2 to 1 tablespoon (8 to 15 ml) milk

1/2 teaspoon cinnamon


Instructions

1. Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan.

2. Combine the oat flour, sweet rice flour, cane sugar, almond meal, cinnamon, baking powder, ginger, nutmeg, salt, allspice, and ground cloves in a large bowl, mixing well. in another bowl, whisk the eggs together. Then add in the milk, pumpkin purée, apple- sauce, oil, and vanilla extract. whisk until well combined.

3. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).

4. Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8- to 1?4-inch (3 to 6 mm) from the top. Bake for 18 to 22 minutes, until lightly golden brown around the edges. a toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.

To make the Glaze:

Mix the glaze ingredients together until smooth. add more milk if a thinner consistency is desired.

5. invert the doughnut into the glaze, letting the excess drip off, or drizzle the glaze over the doughnut. Let set until the glaze has hardened.


Notes

RECIPE NOTE: Feel free to use 2 to 2 1/2 teaspoons (4 to 5 g) of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, allspice, and clove.