Indulge in the warmth of the autumn season with these simple yet scrumptious gluten-free pumpkin doughnuts. Perfect for a cozy treat or a festive gathering, this recipe combines the rich flavors of pumpkin with a delightful gluten-free twist. Whether you're catering to dietary restrictions or just looking for a delightful new recipe, these pumpkin doughnuts are sure to satisfy.
Ingredients
- 1 cup of gluten-free all-purpose flour
- ¾ cup of granulated sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground ginger
- ¼ teaspoon of ground cloves
- ½ teaspoon of xanthan gum (if not in your gluten-free flour mix)
- ½ cup of canned pumpkin puree
- ¼ cup of melted butter or coconut oil
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- ½ cup of milk (or non-dairy alternative like almond milk)
Instructions
- Preheat your oven to 350°F (175°C) and grease a doughnut pan.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, spices, and xanthan gum if using.
- In another bowl, mix the pumpkin puree, melted butter or coconut oil, eggs, vanilla extract, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
- Fill the doughnut pan about ¾ full with batter using a piping bag or a spoon.
- Bake for 12-15 minutes or until a toothpick inserted into a doughnut comes out clean.
- Allow the doughnuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Glaze
If you desire a glaze, here’s what you’ll need:
- 1 cup powdered sugar
- 2 tablespoons milk or non-dairy milk
- 1 teaspoon vanilla extract
Combine all ingredients until smooth. Dip the cooled doughnuts into the glaze or drizzle it over them.
🌟 Note: Ensure the glaze is not too thick; if it is, add a teaspoon of milk at a time until the desired consistency is reached.
These gluten-free pumpkin doughnuts are a joy to make and eat, offering a delightful taste of fall with every bite. They embody the essence of comfort food, making them an ideal treat for any time of the day.
Summing up, this gluten-free pumpkin doughnut recipe brings together the best of autumn flavors in a simple, accessible form. The combination of pumpkin, spices, and a tender, cake-like texture makes these doughnuts stand out. They are not only delicious but also a healthy indulgence, as they cater to gluten-free diets while still providing all the comfort you'd expect from a classic doughnut. With the rich aroma of spices and the cozy feeling they bring, these doughnuts are perfect for sharing or savoring on your own.
Can I use fresh pumpkin instead of canned?
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Yes, you can use fresh pumpkin puree. Ensure that you cook and strain the pumpkin well to avoid extra moisture in your doughnut batter.
What can I use if I don’t have xanthan gum?
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If your gluten-free flour mix does not contain xanthan gum, you can use guar gum or psyllium husk as a substitute, or skip it if your batter seems adequately cohesive.
Can this recipe be made vegan?
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Absolutely! Substitute eggs with flax eggs, use coconut oil instead of butter, and opt for a plant-based milk for both the dough and glaze.
