- 12
- 20 mins
- 45 mins
Ingredients
- For the pumpkin doughnuts:
- 1 1/2 cups Silvana’s Gluten-Free All-Purpose Flour Blend
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup canned pure pumpkin puree
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- For the maple glaze:
- 1 cup confectioners’ sugar, sifted
- 3 tablespoons pure maple syrup
- 2 teaspoons water
- Sprinkles, for topping
Preparation
Step 1
1. Preheat the oven to 350º. To make the pumpkin doughnuts, grease two nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
2. In a medium bowl, whisk together the sugar, eggs, pumpkin puree, oil and vanilla until smooth. Add to the flour mixture; stir until just combined. Fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let cool completely.
3. Meanwhile, make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water until smooth. Dip the doughnuts into the glaze, set on a rack placed over a baking sheet and top with sprinkles; let set, about 15 minutes.