Mini Gluten-Free Pumpkin Donuts

Gluten-Free Pumpkin Donuts | Queen of Quinoa | Balanced Platter

Now that it’s officially fall, I’m ready to face the season head on and embrace the fabulous food that comes with it. Although I do love summer, oh how I love summer, fall in New England is one of the most glorious times of year.

The air gets a bit chilly, but the sun still shines bright. The days are getting shorter, but the weather is still calm and mild. But the most beautiful thing about fall in New England? The leaves.

I may be biased, but as a Vermonter, I can tell you this is the most beautiful state of all. With the change of the season, our rolling hills slowly turn from luscious green to sunshine yellow, vibrant orange and sexy red. It’s like a rainbow of color painted across the landscape.

It’s stunning. In every meaning of the word. It takes your breath away.

And with all that beauty, comes all the amazing fall food. Apples, pears, squash, and pumpkin. Pumpkin being my favorite.

Gluten-Free Pumpkin Donuts | Queen of Quinoa | Balanced Platter

I love anything pumpkin. Really anything. Soup, smoothies, cookies, breads, pies, and cakes. But donuts? And gluten-free? How could I resist? And me, not even a donut lover.

Until now…

Gluten-Free Pumpkin Donuts | Queen of Quinoa | Balanced Platter

 

Mini Gluten-Free Pumpkin Donuts

makes 24

ingredients:

  • 3/4 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup toasted quinoa flour
  • 2 tablespoons hazelnut meal (or nut/seed meal of choice)
  • 1 teaspoon guar gum (or xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/3 cup coconut sugar (or brown sugar)
  • 2 large eggs, beaten
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil, softened not melted (or shortening)
  • 1/4 cup almond milk
  • 1 teaspoon vanilla
  • Frosting of your choice (I used this one)

instructions

  1. Preheat oven to 350 degrees F. Grease a mini donut pan and set aside.
  2. Sift dry ingredients into a large mixing bowl. Whisk in sugar and add to the bowl of a stand up mixer, fitted with the whisk attachment.
  3. Add the softened coconut oil and whisk until you have a sandy texture.
  4. Beat together the wet ingredients in a small mixing bowl and add to the dry. Swap out the mixer attachment for the  paddle and mix the dough until smooth.
  5. With wet hands, scoop out the dough and form it into the donut pans, filling to about 2/3 full. Don’t pack it down, just gently place or smooth it into the molds. Smooth the tops of the donuts with wet fingers.
  6. Bake in the center of a warmed oven for 13 – 15 minutes, until browned and cooked through.
  7. Let cool in the pan for 5 minutes and transfer to a wire rack, cooling completely before frosting.
  8. Sprinkle with cinnamon and serve.
  9. Enjoy!

Alyssa Rimmer is the quinoa-obsessed girl behind the gluten-free blog Queen of Quinoa. Alyssa loves experimenting with nutritious and whole-food ingredients and seeks to encourage the everyday home chef that cooking and eating gluten free can not only be healthy, but also delicious and fun. Hang out with her onGoogle+, like her on Facebook, follow her on Twitter and pin her on Pinterest.

 

 

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