Baked Pumpkin Doughnuts

Recipe provided by Bob's Red Mill

Ingredients:

• 2 Tb Granulated Sugar
• 1 cup Garbanzo Bean Flour
• 1/2 cup Potato Starch
• 1/4 cup 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 cup Buttermilk
• 3/4 cup Brown Sugar, lightly packed
• 1/2 cup Canned Pumpkin
• 3 Tb 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 3 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 below), 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 cup soft silken tofu in place of 1 large egg.