Monday, November 24, 2014

Pumpkin Doughnuts


My recipe for Spiced Cider Doughnuts is one of my absolute favorites. Gluten free doughnuts are hard to come by, but the baked do-it-yourself-at-home variety is incredibly delicious and perhaps a bit healthier. This weekend, I whipped up Pumpkin Doughnuts and they were a huge hit. I'm excited to indulge in these again after running a 5 mile Turkey Trot on Thanksgiving day!

What You'll Need:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 15oz can pumpkin puree
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cups plus 2 Tbsp All Purpose GF Flour
*Extra cinnamon and sugar for topping


Directions:
  1. Preheat the oven to 350 degrees. 
  2. Add all ingredients to the bowl of a stand mixer and beat until smooth. 
  3. Using a small scoop, fill doughnut pans 3/4 of the way full with batter. Don't have doughnut pans? Muffin tins will work too. 
  4. Bake the doughnuts for about 15 minutes or until a toothpick comes out clean. 
  5. Remove the doughnuts from a pan onto a wire rack and allow them to cool slightly before dipping them in a bowl of cinnamon and sugar. Enjoy them warm!

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