Gluten Free Pumpkin Donuts
These gluten free pumpkin donuts are tender yeast-free cake donuts with plenty of pumpkin flavor and spice.
Servings: 24 mini donuts
Ingredients
- 1 ¾ cups (275 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 5 tablespoons (45 g) cornstarch (replace with more Cup4Cup if that is your all purpose gluten free flour blend)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice (plus more) (See Recipe Notes)
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar (plus more)
- 8 tablespoons (112 g) unsalted butter at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- ½ cup (120 g) sour cream at room temperature (can substitute an equal amount of Greek-style plain yogurt)
- 4 ounces pumpkin butter
Instructions
- If using an electric miniature donut maker, warm the donut maker according to the manufacturer’s directions. Otherwise, preheat your oven to 350°F, grease a mini donut plan and set it aside.
- In a large bowl, place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, 2 teaspoons pumpkin pie spice, salt and 1 cup sugar, and whisk to combine wel. Create a well in the center of the dry ingredients, and add the butter, eggs, sour cream and pumpkin butter, mixing to combine after each addition. The batter will be thick but fluffy.
- If using the electric donut maker, fill the bottom of the donut maker wells completely with batter, then close and secure the lid. Allow to bake for 3 1/2 minutes. Open the donut maker and remove the donuts with the remover tool included in the package. Transfer the donuts to a wire rack, and repeat with the remaining batter.
- If using the oven, fill the prepared donut wells about three-quarters of the way full. Place in the center of the preheated oven and bake for about 10 minutes, or until the donuts are set and just lightly browned.
- While the donuts are baking via either method, place about 1/4 cup (50 g) sugar and 1 to 2 teaspoons pumpkin pie spice (depending upon preference) in a shallow dish or bowl, and toss to combine.
- As the donuts finish baking and once they are cool enough to handle, brush them lightly with lukewarm water using a pastry brush, and then press them into the sugar and spice mixture on all sides to coat. Transfer to a wire rack to finish cooling and to allow the coating to set.
Notes
To make your own pumpkin pie spice, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/2 teaspoon allspice, 1/2 teaspoon ground cloves + 1/4 teaspoon ground nutmeg.
