September 22, 2014

Pumpkin Donuts, Happy Fall!

Is it Monday again already? The weeks are just flying by. I cannot believe that Fall starts tonight! A few weeks ago, when it began to feel like fall, I told Robert that I was excited to make everything pumpkin. At that time, he reminded me that it was technically still summer and that if we began pumpkin baking then, we'd be sick of it come fall and then what fun would it be. Sigh, ok... but fast forward to this morning and fall is here!

Robert returned home from Nebraska last night; he was there to cross state 27/marathon 43 off his list. Whenever he travels, I love surprising him with something delicious when he comes home. One time I made mushroom spinach ravioli from scratch. Another time, it was a new version of his favorite mac n cheese with oven roasted tomatoes and fresh sage. But last night, he didn't get home until just past 11pm and while I did my best to stay awake so I could see him, he arrived to find me passed out with my hands on my belly and my legs sprawled everywhere. Very attractive, I assure you. So, delicious treats had to wait until this morning.

That + the first day of fall = perfect excuse to bake pumpkin donuts. Finally!

I found this recipe on the King Arthur website and modified it only slightly to account for using gluten free flour. Robert ate 3. I ate 2. That means they were a success, right?

Pumpkin Donuts
servings: 18 (I used a standard non stick donut pan)

  • 1/2 cup Vegetable Oil
  • 3 large Eggs
  • 1 1/2 cup Granulated Sugar
  • 1 1/2 cup Pumpkin Puree
  • 3/4 tsp Cinnamon
  • heaping 1/2 tsp ground Nutmeg
  • heaping 1/2 tsp ground Ginger
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Baking Powder
  • 8 ounces (1 3/4 cup + 2 tbsp) Gluten Free flour mix
  • 1 tsp Xanthan Gum
In a large bowl, beat all the ingredients until the flour (vegetable oil through baking powder) together until smooth. Add the flour and xanthan gum and mix just until incorporated and smooth.

Lightly grease your donut pans. Even though I used non stick, I found that it was still important to spray with oil so that the donuts come out easily and without breaking. If you only have 1 pan like I do, you'll have to bake in batches. Or invest in a few pans and bake all at once. Once lightly greased, fill the donut pans about 3/4 of the way full. I put my batter in a large ziploc bag, cut off one corner, and piped in like I would with a pastry bag. It definitely made the donuts more attractive and less messy. Bake 15-18 minutes (I needed 18), until a toothpick comes out of the center of one clean. Remove from oven and let cool a few minutes before removing from the pan.

The King Arthur recipe suggested tossing in cinnamon and powdered sugar but I felt like these were pretty sweet so I just dusted lightly with powdered sugar. Next time, I might dust with cinnamon to balance out the sweetness.

1 comment :

  1. OMG i can't wait to make these!! :D I also don't have a donut pan so I am going to have to get one... :)

    ReplyDelete