Carol Kicinski Cooks Up Gluten-Free Pumpkin Doughnuts

Baked Gluten Free Pumpkin Doughnuts Recipe
Pumpkin Doughnuts
Gluten free non-stick cooking spray
2½ cups finely ground blanched almond meal plus more for preparing the pan
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup brown sugar
¼ cup grapeseed or vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree (not pumpkin pie mix)
Cinnamon Glaze
¾ cup powdered sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2- 4 tablespoons milk
Pumpkin Doughnuts
Preheat oven to 350 degrees. Spray 2 -6 doughnuts each doughnut pans with cooking spray and sprinkle with some almond flour. Tap out the excess flour.
In the bowl of a food processor fitted with a steel blade, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Pulse a few times to combine. Add the remaining doughnut ingredients and process until smooth. Scrape the dough into a large food storage bag, snip off about ½ inch from one corner and pipe the batter into the prepared pans filling each hole almost full. Bake for 15 minutes or until the doughnuts spring back when touched lightly and a toothpick inserted into the center comes out clean. Let cool in the pans for 5 minutes then remove the doughnuts to a wire rack to finish cooling.
Cinnamon Glaze
Put the powdered sugar, cinnamon and vanilla into a bowl. Stir in some milk, one tablespoon at a time, until it turns into a thick glaze provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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