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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  1. oh I NEED to try these!! I'm obsessed with things pumpkin flavor and you know I love donuts!

  2. They are super yummy! You would LOVE them!

  3. These look terrific! Congratulations! I'd say it was a good purchase!

  4. Gluten free doughnuts! Yes, please! They look lovely.

  5. Great looking doughnuts!! Awesome that they are gluten free!

  6. Great recipe! I've been seeing doughnuts around so much. I definitely need to get a donut pan soon.

  7. You are awesome!
    So I just made these. They are cooking right this moment. (My house smells fantastic.) Only problem was that I couldn't figure out when to add the milk to the dough. I realized I hadn't added it so I just threw it in at the end. When am I really supposed to add it? Can't wait to eat these buddies :)

    Also, the zipper bag piping thing is genius. I love it! I just bought a silicone piping bag so I can use it for all of this kind of stuff even when we are back overseas and can't get stuff like zip bags. Thanks so much for another awesome recipe. I made the garlic rolls again tonight too. I make them with the garlic with spaghetti and things and without the garlic for lunches. My kids are loving having bread in their lunchboxes. Thank you! Thank you!

    (Oh and the pumpkin spice syrup was fantastic too. I put it in my hot soymilk in the morning. Yum! I am not a coffee drinker so no idea on how it works in that kind of thing but it is awesome in my soymilk. Can't wait to try the cookies you just posted.)

  8. HI Becky! Oh my goodness I didn't put where to put the milk in! It goes in with the eggs, but I will update the recipe. Thanks for the catch! I can't wait for you to taste them!

  9. My kids and a couple other kids all gobbled them up after school today (out of the 6 kids only two were GF kids). Success! (My husband and I may have snagged a couple last night too. Good stuff!)



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