Gluten-Free Pumpkin Donuts

By msweeney

Ingredients

• For sugar dusting:
• 1 cup sorghum flour
• 1 cup potato starch (not potato flour)
• 1/2 cup hazelnut flour
• 1 cup light brown sugar
• 1/4 cup cane sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 organic free-range eggs, beaten
• 1/2 cup organic expeller-pressed canola oil
• 1 14-oz can pumpkin
• 2 teaspoons bourbon vanilla extract
• Granulated cane sugar
• Cinnamon

Details

Servings 15
Adapted from glutenfreegoddess.blogspot.com

Preparation

Step 1

Preheat the oven to 350ºF. Lightly oil a 6-donut pan and set aside.

In a large mixing bowl, whisk together the sorghum flour, potato starch, hazelnut flour, brown sugar, cane sugar, baking soda, xanthan gum, sea salt and spices.

Add in the eggs, oil, pumpkin, and vanilla; beat well for two minutes. The batter should be smooth and slightly sticky.

Spoon the batter into the donut molds, filling almost to the top- I'd say, roughly 5/8 full. Smooth the tops.

Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.

When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack.