Easy Gluten Free Pumpkin Doughnuts
These Easy Gluten Free Pumpkin Doughnuts are soft, flavorful and sweet. They are the perfect fall treat for after school or for taking to a class Halloween party. Once you've mastered this basic recipe, you'll use it again and again.
- 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 1½ tsp baking powder
- 1/2 tsp cinnamon
- ¼ tsp salt
- ⅔ cup sugar
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla
- 2 eggs
- 1/2 cup milk I used coconut
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp coconut milk more or less to preferred consistency
Preheat oven to 350 degrees.
In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
Make a well in the center and add the melted and cooled butter, vanilla, eggs, pumpkin, and milk. Mix gently.
Transfer mixture to a large baggie with the tip cut off. This makes it easy to pipe into the donut maker.
Fill each well 3/4 full without covering the middle section. If you do, your doughnuts won't have a hole.
Cook for about 8-10 minutes.
Allow to cool and make the frosting.
Mix frosting ingredients in a small bowl. Adjust the amount of milk to your liking. More milk = thinner icing.
Calories: 229kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 40mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1865IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 0.9mg