Gluten-Free Baked Pumpkin Doughnuts
"Gluten-free pumpkin doughnuts are baked and tossed with a cinnamon and sugar coating. [Photograph: Elizabeth Barbone] Note: If you don't own a doughnut pan, use a muffin pan for this recipe. The result gives you muffin-doughnuts, which don't taste quite the same but are very good. Recipe adapted from King Arthur Flour. About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free". Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
•
Nonstick cooking spray
•
1 1/4 cups (5 ounces) millet flour
•
1 1/4 cups (10 ounces) granulated sugar
•
3/4 cup (3 ounces) gluten-free oat flour
•
1 1/2 teaspoons pumpkin pie spice
•
1 1/2 teaspoons baking powder
•
1 teaspoons salt
•
1/4 teaspoon xanthan gum
•
1 (fifteen ounce) can canned pumpkin
•
2 large eggs
•
1/3 cup vegetable oil
•
1/4 cup orange juice
•
For the Coating:
•
1 cup granulated sugar
•
2 teaspoons ground cinnamon
Comments & Reviews
Just A Pinch Sweepstakes