Have you been shopping recently? It's the time of year that pumpkin takes over. TAKES OVER! Pumpkin Bread. Pumpkin Crackers. Pumpkin Spice Coffee. Pumpkin Cereal. Honestly, I think it is going a little overboard. But, in any case, I had to post this recipe now because these doughnuts fully deserve to be included in your pumpkin feast. And, they give you a great excuse to buy that doughnut baking pan you've been eyeing for so long.
Full disclosure: I did not make up this recipe. Full disclosure: this is the recipe that convinced me that gluten-free can be delicious.
This recipe is from my absolute favorite gluten-free baker-- Silvana Nardone. I highly recommend her two cookbooks-- "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals" and "Silvana's Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed." I find that nearly all of her recipes just work. Plain and simple. And, that's an accomplishment, especially when you're creating gluten-free (and, at times, dairy-free) recipes.
Apparently, when Silvana first had to start baking gluten-free, she became sort of "famous" for these doughnuts. And, they are SO good that they will bring you fame in your very own kitchen.
Gluten-Free Maple-Glazed Pumpkin Doughnuts, (12 doughnuts)
- 1.5 cups gluten-free flour (be sure your blend includes xanthan gum)
- 2 tsps baking powder
- 3/4 tsp salt
- 2 tsps pumpkin pie spice
- 1 cup sugar
- 2 large eggs
- 1 cup unsweetened canned pure pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 1 TBSP pure vanilla extract
- 1/2 cup powdered sugar
- 5-6 TBSP maple syrup
- 2 tsps water
Preheat your oven to 350 degrees. Grease your doughnut pan with vegetable oil. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt and pumpkin pie spice. In a separate bowl, mix together the sugar, eggs, pumpkin puree, vegetable oil, and vanilla until smooth. You do not need to pull out your stand mixer for this-- you can do this all by hand and maybe even call it a workout.
Add the wet mixture to your flour mixture, stirring until just combined. Spoon batter into your doughnut pan molds, approximately 1/4 cup batter per mold. I've tried piping the batter into the molds, but find that a spoon works just fine. Sometimes, I'll even out the batter I've put into the molds with a clean finger. You don't want the molds to be overflowing, but you do want the batter to nearly reach the top of the mold.
Bake doughnuts 12-14 minutes or until a toothpick inserted into the center comes out clean. Rotate your pans about half way through the baking time. When fully cooked, remove doughnuts from the oven and let cool completely before removing from the tray.
While the doughnuts cool, make the maple glaze. Whisk together powdered sugar, maple syrup and water until smooth. Play with the proportions to get the maple flavor you want. I prefer a more maple-y flavor than a thick powdered sugar glaze that looks like frosting.... but you do what you want.
Once the doughnuts have cooled, gently remove them from the tray. You can use a small fork to gently pop them out. If the doughnuts have puffed up so much that they lose some of their hole, you can fix this with the wider hole of a piping tip. Simply flip your doughnut upside-down and press out the size hole you're looking for with the pastry tip. Gobble up these doughnut holes... it'll be our secret.
Dip the tops of the doughnuts into the glaze, and let them rest on a rack placed over a baking sheet. Let set about 15 minutes... and see how long they last in your kitchen.