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Saturday, October 8, 2011

Vanilla Pumpkin Spice Doughnuts

Alright. I broke down. I bought the doughnut pan at Sur La Table. I couldn't help myself. I keep seeing all these beautiful recipes and I think. I would love to make that, but I don't have a doughnut pan! Well, $15.99 later and the problem is solved. Isn't she beautiful?

Time to break her in! Keeping with my Pumpkin craze I set out to make some pumpkin doughnuts. . I mixed it up a little bit and used King Arthurs gluten free all purpose baking flour.
I had never worked with this gluten free flour before and thought this would be a good recipe to start working with it. Let me tell you... These doughnuts were amazing. I do not believe anyone would know they were gluten free. The taste and texture left me wanting to eat the whole batch. I will be making these for part of my Thanksgiving feast. I loved working with this flour. Here is the process I used to make these doughnuts:

Vanilla Pumpkin Spice Doughnuts
  • 2 cups gluten free all-purpose flour ( I used King Arthurs gf all purpose baking flour)
  • 1 tsp xanthan gum (omit if your gluten free flour already has it)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons milk ( I used flaxmilk)
  • 1/4 cup butter, at room temperature
  • 1 teaspoon vanilla extract

  • Vanilla Cinnamon Glaze
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 tablespoons milk (I used flaxmilk)

Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger.  Set aside.

In another bowl, whip together the brown sugar, butter and pumpkin.
Add in the eggs, mix well, then add milk and mix and then mix in the vanilla.

Mix in the dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes,
then remove from pan and allow to cool completely on a wire rack.
Meanwhile, make the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, cinnamon and milk.
When the doughnuts are cool, dip them in the glaze.
  Return to the wire rack to allow the glaze to set.

Look at the texture!
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