Pumpkin donuts. In a word, ...yum! I have made these several times now, and since they are so delicious, they get gobbled up quicker than I can set up a photo-op. I am pretty sure a picture of crumbs wouldn't snag anyone's interest, so I finally put to the task after all the kids went to bed last night. I have promised several tasters I would be putting this recipe up....they have been waiting patiently (and anxiously!) for over 2 weeks now. Any mom food blogger knows...finding time to take the picture that you like while the vultures are hungry and circling you is...well.....IMPOSSIBLE! In my house, it means waiting for a time when they are not around or sleeping to get it accomplished, especially as I tinker and learn how to take better pictures of food. I am not going to put off those who'd like the recipe any longer. SO...here it is, without any further ado!
LUNCHBOX TIP: The kids love these tucked into their boxes!
SUPPLY NOTE: It is no big deal to cook these as muffins or free-formed donuts if you are lacking a donut pan. In fact, I do this often when I want a bigger, meatier donut! I simply plop a round ball of dough on a cookie sheet, and wiggle my finger to make a hole in the center!
INGREDIENT NOTE: Please refer to this post for how to bake your own squash or pumpkin if you're interested.
Makes about 1 dozen mini donuts
LUNCHBOX TIP: The kids love these tucked into their boxes!SUPPLY NOTE: It is no big deal to cook these as muffins or free-formed donuts if you are lacking a donut pan. In fact, I do this often when I want a bigger, meatier donut! I simply plop a round ball of dough on a cookie sheet, and wiggle my finger to make a hole in the center!
INGREDIENT NOTE: Please refer to this post for how to bake your own squash or pumpkin if you're interested.
Makes about 1 dozen mini donuts
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| Caramel Glaze |
1/4 cup brown rice flour
1/2 cup oat flour (the brown rice and oat flours are interchangeable)
1/2 cup tapioca flour (or other starch)
2/3 cup palm sugar (or brown sugar)
1 teaspoon cinnamon (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder (corn free)
1/2 teaspoon salt
1/2 teaspoon guar gum or 1 1/2 teaspoon chia meal mixed w/ 2 tablespoons hot water
3 tablespoons flax meal (or 1 egg)
3/4 cup pumpkin puree (I used fresh Sugar Pie pumpkin)
1/4 cup oil (I have used both melted coconut oil and canola)
1 teaspoon vanilla extract
In a bowl, whisk together the pumpkin, egg or flax, sugar, oil, and vanilla. Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point, and you have two options.
Option 1: place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a ziploc bag and cut a small hole in one corner. Squeeze a small tube of dough in a circular motion into the greased pan, slightly overlapping the ends.
Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
Bake in a 350 degree oven for about 10 minutes until firm. Let rest for a few minutes, invert and top/dip in the topping of your choice
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| Chocolate Glaze |
Topping Options:
- (My favorite) Dunk in melted Earth Balance and sprinkle with cinnamon and sugar.
- Chocolate glaze (via Simply Sugar and Gluten Free): place 1/2 cup palm sugar (or brown), 2 tablespoons coconut milk, and vanilla to a boil. Mix in 1/4 cup unsweetened cocoa powder and a dash of salt.
- Caramel Glaze (via Simply Sugar & Gluten Free): Melt 1/2 cup palm sugar (or brown), 2 tablespoons Earth Balance, and vanilla on the stove top. Mix in 2 tablespoons full fat coconut milk.
- Chocolate Ganache; Melt 1/2 cup dark chocolate chips w/ 1 tablespoon Earth Balance. Thin w/ non-dairy milk of choice to desired consistency, about 1 tablespoon, whisking until smooth.
This recipe makes me drool! However, I am allergic to nuts, seeds and coconut - what can I sub for that 1/4 cup almond meal/flour? Anything? Thanks for any help ... :)
ReplyDeleteSure, I use the almond meal to add more nutrients and texture, you would be fine subbing more "medium-heavy" flour like brown rice, oat, teff, millet would all be good options. You may also want to increase the fat by 1 or 2 tablespoons for improved texture from the loss of the fat in the almond. Good luck, let us know if it works out or if you need more tweaks!
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ReplyDeleteThese were a BIG hit in our home this weekend. I ended up having to make some modifications due to what we had in our home, but my husband tells me they are the best donut I have ever made. Thank you for sharing. :)
ReplyDeleteI am so glad you enjoyed them as much as we do! I love to hear about it!! Thanks for stopping by!
ReplyDeleteI love making donuts and pumpkin is perfect for the fall. I'm going to feature your recipe at Slightly Indulgent Tuesday tomorrow. Thanks for linking up!
ReplyDeleteHugs,
Amy
Thank YOU Amy for the delicious frosting recipes! Glad you are feeling better now!
ReplyDeleteYum, yum, yum! I can't wait to make these!!
ReplyDeleteThey look just great! I love that you used almond, pumpkin and oatmeal for a slow burn carb treat. Palm sugar gets a huge thumbs up too!
ReplyDeletex x x
I have a question about the batter: Do you think I could I use it to make a cake? Or would the cake not cook all the way through? I love, love, love this recipe and think it would be perfect for my son's 1st birthday cake! :-) Thanks!
ReplyDelete@jamie: I think it would be fine, probably an 8 X 8 or 9" round would work. You could also do birthday cupcakes with this recipe! Good luck, let us know how it turns out!
ReplyDeleteI just have one question, what exactly is guar gum and when can we buy it?
ReplyDeleteThank you!
This looks divine.
Guar gum is a product that helps bind gluten-free baked goods (gluten does this for you in regular baked goods). Xanthum Gum is more commonly used, but is more expensive and can be hard to digest for some people (like me!), although they function pretty much the same. Most natural food stores will carry guar gum or xanthum gum in the baking aisle by other bagged flours or in a gluten-free section, just ask them!! You could also order it online. AND you could replace the gum entirely with 1-2 teaspoons ground up chia seeds soaked in 1-2 tablespoons water! I have done this with success. Good luck!Let me know if you have any other questions!
ReplyDeleteThe birthday cake turned out great!! I had mini train cake pans that I used with this recipe and even though I overbaked them a bit, they still turned out great! I used some sugar-free frosting recipes from Elana's Pantry to top it off. Thanks again!!!! Love your blog!
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