Pumpkin Pie Donuts GF

By

Bake these or fry them, top with a sprinkle of cinnamon-sugar, a dusting of confectioner’s sugar or a heavenly donut glaze. Any way you make them, it’s true gluten free donut love.

View complete recipe

  • 9

Ingredients

  • Ingredients:
  • 2 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 1/2 cup granulated cane sugar
  • 1/2 cup pumpkin purée (canned or fresh, roasted)
  • 1/3 cup sour cream, dairy or non-dairy (Tofutti® or Follow Your Heart®) or coconut yogurt (So Delicious®)
  • 1 egg (or egg substitute like 1 Tbs. vegetable oil + 2 Tbs. water + 2 tsp. baking powder)
  • 1 tsp. pure vanilla extract
  • 2 cups gfJules™ Gluten Free All- Purpose Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 heaping tsp. pumpkin pie spice
  • 1/2 tsp. sea salt
  • non-GMO canola or vegetable oil, if frying
  • topping:
  • 1/2 cup granulated cane sugar
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice (or 1/2 tsp. ginger + 1/2 tsp. nutmeg)
  • confectioner’s sugar
  • OR
  • 1 1/2 cups (150 grams) confectioners’ sugar, whisked or sifted smooth
  • 3 – 4 Tbs. milk of choice (dairy or non-dairy) – only add enough milk to make glaze thin enough to dip doughnuts

Preparation

Step 1

To Bake: Preheat oven to 325° F. Place doughnuts or doughnut holes onto parchment-lined baking sheets or simply scoop dough into doughnut pans and smooth the tops with a rubber spatula. Sprinkle with sugar and cinnamon mixture, if desired.

Bake for 10-14 minutes, testing with a toothpick for doneness (when inserted toothpick comes out clean, doughnuts are fully cooked). Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture, or allow to cool, then dip in glaze.

Yield: 9-10 donuts, depending on size.

Same recipe, but different directions if you want a fried donut...
Whip butter and sugar together with an electric mixer, if possible, until light. Add pumpkin, sour cream, egg and vanilla. Beat until smooth. Slowly mix in the dry ingredients, beating until there are no lumps.

Cover and refrigerate dough until cold and no longer sticky, at least 2 hours.

Lightly dust a pastry mat or clean counter with gfJules™All Purpose Flour or corn or potato starch. Scoop 2 heaping tablespoonfuls of dough out onto the dusted surface and gently roll into a 7-inch log to make doughnuts, or a heaping tablespoon to make a doughnut hole. Score the ends with a fork and dab with water, then press together to form a ring. Set aside and continue with remaining dough.


To Fry: Prepare a large pot by filling at least 1 inch deep with oil. Heat to medium-high (no more than 350°F).

When the dough is heated, drop doughnuts or doughnut holes into the hot oil, boiling and flipping as necessary to cook until lightly browned on all sides – approximately 1 ½ minutes. Do not allow the donuts to get too browned. Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil.

Quickly transfer to a bowl containing the topping mixture and roll over the donuts to completely coat, or cool and dip in glaze. Remove to another plate and repeat with remaining dough.

View complete recipe