Everybody needed a pick-me-up this weekend. And, as it happens, a friend had asked early this week if I had a recipe for GF baked pumpkin doughnuts. I didn't. But I couldn't see why I couldn't manage one. What do you think?
Baked Pumpkin Doughnuts1 c. Fancy Flour Blend, other GF AP flour, OR
1/3 c. millet flour
1/3 c. sweet rice flour
3/4 c. +2 Tbsp white rice flour
1/3 c. tapioca starch
2 Tbsp potato starch
1 tsp guar gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 Tbsp King Arthur Cake Enhancer (optional)
1 tsp salt
1-1/2 tsp baking powder
1/3 c. canola oil
1-1/4 c. granulated sugar
1-1/2 c. pumpkin
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray 2 doughnut pans with nonstick cooking spray.
In a medium bowl, combine dry ingredients: flour, guar gum, spices, Cake Enhancer (this helps GF baked goods, which are notoriously fast to go stale, to last a little longer), salt, and baking powder.
In the bowl of a stand mixer, beat eggs until light and frothy. Add oil and beat until incorporated. With mixer on low, add pumpkin, vanilla, and sugar. Scrape down sides, then beat again until smooth. Add dry ingredients and beat until combined.
Caramel Glaze2 Tbsp butter or Dairy-free margarine
1/4 c. firmly packed brown sugar
3-4 Tbsp milk or almond/soy milk
1 tsp vanilla extract
2 c. powdered sugar
In a small, shallow saucepan, melt butter. Stir in brown sugar.
When melted and combined, stir in vanilla. Add powdered sugar and milk alternately in small additions until all sugar is incorporated and glaze is a smooth, pou-rable consistency.
Dip each doughnut into the glaze, hold it over the pan for a moment to allow the excess to drip off, then set on a cooling rack to dry.
I topped mine with a sprinkle of black sea salt. I think it makes a nice contrast. You can use any coarse salt that you think looks nice. I liked the orange-and-black Halloween-y look.
So, first of all, enjoy the doughnuts! And second, know that I'm always open to requests, especially if you've got an old-fashioned recipe you had to give up when you went gluten-free. Send it along and I'll see if I can convert it for you! If it gives me an excuse to avoid the math homework..... ;-)