Gluten Free Pumpkin Doughnuts
 
 
Serves: about 18 doughnuts
Ingredients
  • For the Doughnuts:
  • 1¾ ounces (¼ cup) vegetable oil
  • 4 large eggs
  • 10½ ounces (1 ½ cups) granulated sugar
  • 12 ounces (1 ½ cups) canned pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 10¼ ounces (about 1 ¾ cups plus 2 tablespoons) All Purpose Gluten Free flour
  • ½ teaspoon xanthan gum (if your all purpose blend doesn’t already include itP
  • For the Pumpkin Spice Sugar
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • Dash each of ginger and ground nutmeg
  • For the Cream Cheese glaze:
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • ½ cup powdered sugar, plus more, if needed
  • Pinch of salt
  • Ground cinnamon, for garnish
Instructions
  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
  2. In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. Whisk in the flour and xanthan gum until smooth.
  4. Fill the wells of the doughnut pans about ¾ full (about ¼ cup of batter in each well) - I used a piping bag to make this part less disastrously messy.
  5. Bake the doughnuts for 15 to 17 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
  6. Remove the the doughnuts from the oven and let them cool in the pan for about 3 to 5 minutes. After they've cooled a bit, loosen their edges, and transfer them to a rack.
  7. For the Pumpkin Spice Sugar, combine sugar and spices in a paper bag. While the doughnuts are still warm, toss them in the bag with the Pumpkin Spice Sugar. Return each doughnut to the rack and cool completely.
  8. For the Cream Cheese Glaze, whisk all ingredients in a large mixing bowl until smooth. If the glaze appears too runny, add another tablespoon or 2 of powdered sugar.
  9. Dip one side of the cooled doughnuts in the cream cheese glaze and return to the cooling rack. Sprinkle with extra cinnamon.
  10. Store in a partially covered container at room temperature for several days. Enjoy as is or slightly reheated.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-pumpkin-doughnuts/