GF Baked Pumpkin Spice Donuts

The weekend is about to start and it’s Fall.  So what could be better this Saturday or Sunday morning than a good cup of tea or coffee and a warm pumpkin spice donut?!!  When someone has to go gluten free in their diet, it can feel like a big loss if it seems giving up something like donuts that you may always have enjoyed.  Now you can still enjoy them. This is a simple recipe to make and even easier to eat.  Happy Fall weekend eating!

Gluten Free Baked Pumpkin Spice Donuts

2 1/2 cups gluten free flour (or 1 cup brown rice flour, 1 cup white rice flour, and 1/2 cup cornstarch)
1 cup light brown sugar
1 1/2 teas. baking soda
1 teas. xanthan gum (unless the GF flour mix already has it in the mix)
1 teas. salt
1 teaspoon cinnamon
1/4 ginger
1/4 teaspoon nutmeg
3 eggs
1/2 cup sunflower or coconut oil
1 (14oz) can pumpkin puree (NOT pumpkin pie filling)
2 teas. vanilla
Topping:
1 stick of melted butter
1/2 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees. Spray your donut pan with coconut oil spray or cooking spray.  set aside while you make batter.  In a large mixing bowl stir together flour, sugar, brown sugar, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.  Next add in the oil,eggs, pumpkin and vanilla. Beat for two minutes until the batter is smooth.  it will be a little bit sticky.  Place the batter in a piping bag (or a ziplock bag if you don’t have one) and snip the end of the bag.  Pipe the batter into the donut pan, filling almost to the top.  Bake for 18-20 minutes for large donuts or 10-12 minutes for mini donuts.  Turn out of the pan and place on a cooling rack.  While still warm, brush the donuts with melted butter then dip into cinnamon sugar mixture.  Place the donuts back on the cooling rack.

Make a pot of tea or coffee and have a wonderful weekend!