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Thursday, October 11, 2012
Maple Glazed Gluten and Dairy Free Pumpkin Doughnuts
This time of year I have pumpkin on the brain. What's not to love about pumpkin? And I've never met a doughnut that I didn't love. (some of them didn't love me back and made me sick, but boy did I love them). So this combo sounds delightful! Go to one of my favorite blogs here to find this and other amazing recipes!
For the pumpkin doughnuts:1½ cups Silvana’s Gluten-Free All-Purpose Flour Blend
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
½ cup vegetable oil
1 tablespoon pure vanilla extract
For the maple glaze: 1 cup confectioners’ sugar, sifted
3 tablespoons pure maple syrup
2 teaspoons water
Sprinkles, for topping
1. Preheat the oven to 350º. To make the pumpkin doughnuts, grease two nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
2. In a medium bowl, whisk together the sugar, eggs, pumpkin puree, oil and vanilla until smooth. Add to the flour mixture; stir until just combined. Fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let cool completely.
3. Meanwhile, make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water until smooth. Dip the doughnuts into the glaze, set on a rack placed over a baking sheet and top with sprinkles; let set, about 15 minutes.