Gluten-Free Pumpkin Cake Doughnuts

By msweeney

These tender, moist doughnuts are baked, not fried — which means they're a piece of cake to make (pun intended). Having friends over for breakfast, and not sure who's eating gluten-free (or dairy free, for that matter)? These treats are the perfect solution.

Ingredients

• Topping:
• 1/4 cup vegetable oil
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons King Arthur Gluten-Free Flour
• 1/2 teaspoon xanthan gum
• 3 tablespoons cinnamon-sugar

Details

Preparation time 20mins
Cooking time 37mins
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

Whisk in the flour and xanthan gum until smooth.

Fill the wells of the doughnut pans about 3/4 full (about 1/4 cup of batter in each well).

Bake the doughnuts for 15 to 17 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

Remove the the doughnuts from the oven and let them cool in the pan for about 3 to 5 minutes. After they've cooled a bit, loosen their edges, and transfer them to a rack.

While the doughnuts are still warm coat them in cinnamon-sugar. You do this by hand, just rubbing each doughnut with the sugar coating, or you can gently shake them in a bag with the cinnamon-sugar.

Return each doughnut to the rack and cool completely before enjoying. Store in a partially covered container at room temperature for several days. Enjoy as is or slightly reheated.

Yield: 12 to 14 doughnuts.