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.
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Servings: 12
Calories: 229kcal
Ingredients
- 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup sugar
- ½ cup unsalted butter melted and cooled
- ½ cup pumpkin puree
- ½ teaspoon vanilla
- 2 eggs
- ½ cup milk I used coconut
- Glaze:
- 1 cup powdered sugar
- 2 tablespoon pure maple syrup
- 2 tablespoon coconut milk more or less to preferred consistency
Instructions
- 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 ¾ 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.
Nutrition
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
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.