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Baked Pumpkin Doughnuts

Gluten-free bakery treats from your own kitchen!

 

Recipe provided by Bob's Red Mill
 
What You Need
  • 2 Tbsp sugar
  • 1 c garbanzo bean flour
  • 1/2 c potato starch
  • 1/4 c tapioca flour
  • 1 tsp xanthan gum
  • 2-1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 large egg*
  • 1 c buttermilk
  • 3/4 c brown sugar, lightly packed
  • 1/2 c canned pumpkin
  • 3 Tbsp canola oil
  • 1 tsp grated lemon peel
Directions
  1. Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
  2. In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the egg (or tofu – see tip on the right), buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon 1/4 cup batter into prepared doughnut molds.
  4. Bake 15-18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.

*Egg Alternative

Use 1/4 c soft silken tofu in place of 1 large egg.

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