Pumpkin Spice Donuts (Gluten-Free)
Servings: 12 donuts
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup pumpkin puree not pumpkin pie filling
- 1/3 cup brown sugar
- ¼ cup sugar
- ¼ cup milk
- ¼ cup unsalted butter softened
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs
- *Topping:
- 1 stick of unsalted butter melted
- ½ cup sugar
- 1 ½ tablespoons cinnamon
Instructions
- Preheat oven to 325 degrees F.
- Combine all ingredients (excluding topping ingredients) in a medium sized bowl. Mix well and transfer batter into a gallon-size, ziptop bag. Cut one corner of the bag, and pipe the donut batter into the donut pan – filling each approximately 2/3 full.2 cups gluten-free all-purpose flour, 1 cup pumpkin puree, 1/3 cup brown sugar, ¼ cup sugar, ¼ cup milk, ¼ cup unsalted butter, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon salt, 2 eggs
- Bake for 14-17 minutes or until donuts are springy to the touch.
- While donuts are baking, prepare the topping.
- Melt butter in a bowl. In a separate bowl or plate, combine the cinnamon and sugar.1 stick of unsalted butter, ½ cup sugar, 1 ½ tablespoons cinnamon
- While the donuts are still hot, dip into the butter and coat with the cinnamon and sugar mixture.
- Donuts are best served fresh, but are will last 1-2 days in an airtight container.
Notes
Additional Materials:
Gallon size ziplock bag to pipe donut batter into donut pan
Gallon size ziplock bag to pipe donut batter into donut pan