Gluten Free Pumpkin Cake Doughnuts

October 22, 2012

Gluten Free Pumpkin Cake Doughnuts

What could be better than warm pumpkin doughnuts on a beautiful fall day before apple picking? I made these simple baked doughnuts Sunday morning as a special treat for friends before heading upstate to Fishkill Farms, and they came out beautifully! Not too sweet, but with plenty of warm, cozy, spiced nostalgia, we enjoyed these in my kitchen and then loaded into the car to drive through a magical leafy sea of orange, red and yellow. Simply perfect.

This is my first foray into gluten-free baking using gluten-free flour substitutions, rather than naturally gf recipes. I was extremely pleased with the results! Using pumpkin for gf doughnuts seemed like a fantastic idea, as the pumpkin taste would detract from any weird gf flour tastes. It did indeed taste delicious, and my use of chestnut flour also added a bit of nuttiness to the dough. What I also particularly enjoyed about this recipe was that it was so easy to pull together, I didn’t even have to wake up that early to make doughnuts before friends came over. Always a plus. This recipe is also dairy-free. You can make the doughnuts with regular flour, substituting the same volume. Or try a chestnut-regular flour combo! This dough can also be made as muffins, just cook for 23-25 minutes instead.

Gluten Free Pumpkin Cake Doughnuts

Adapted from King Arthur Flour’s Pumpkin Cake Doughnut -Recipe, made GF by me
Makes 12 Doughnuts

½ cup vegetable oil
3 large eggs
1 ½ cups granulated sugar
1 ½ cups pumpkin puree (canned pumpkin)
1 ½ tsp pumpkin pie spice OR ¾ tsp ground cinnamon &
heaping ¼ tsp each of ground nutmeg and ground ginger
1 ½ tsp salt
1 ½ tsp baking powder
½ cup of chestnut flour (I found mine at Whole Foods: this is it here)
1 ¼ cup plus 2 tbsp of gluten free all-purpose flour – I used Bob’s Red Mill, as it is also rice free
Heaping ½ tsp xanthan gum
3 tbsp cinnamon sugar for coating

Preheat your oven to 350° and lightly grease two doughnut pans. Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder. In a separate bowl, whisk together the flours and xanthum gum to mix.  Add the flour mixture to the wet ingredients and stir until just smooth. Fill the doughnut pan about ¾ full for each doughnut well. Bake for 15-18 minutes until a toothpick comes out clean. Remove the doughnuts from the oven and let cool in the pan for about 5 minutes. Then remove them carefully and cool on a rack.  I found it helpful to use a small rubber spatula to loosen the edges of the doughnuts and lift them from the pan. The final step is to coat the doughnuts in cinnamon sugar. While they are still warm, but not too warm that they will break, place them in a bag with the cinnamon sugar and shake to coat. Invite over plenty of friends – unless of course you want a dozen doughnuts to yourself. Nom on while still warm.

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