Gluten-Free Pumpkin Cake Donuts
Served plain or with a sprinkle of cinnamon sugar, these gluten-free pumpkin donuts are palate pleasers. The soft-crumbed donut sings pumpkin and celebrates the holiday season with panache.
Adapted from King Arthur.
- ½ cup coconut oil + extra for preparing the donut pans
- 1½ cups sugar
- 1½ cups canned pumpkin (15 ounce can)
- 1½ teaspoons pumpkin pie spice
- 2 pinches of salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 3 large eggs
- 1½ cups rice flour blend
- ¼ cup + 2 tablespoons coconut flour
- ½ cup sugar
- 2 tablespoons cinnamon
Grease donut pans with coconut oil.
Set the oven to 350 degrees.
With a handheld mixer, beat the oil, sugar, pumpkin, spice, salt, baking powder and soda. Combine well. Add the eggs, one at a time. Gradually whisk in the flours. Once the batter is smooth, fill the wells of the donut pans. (3/4 full is perfect.)
Bake for 16 to 18 minutes or until a toothpick inserted in the donuts comes out clean.
Allow the donuts to cool for 5 to 10 minutes. Gently run a frosting spatula around the edges and remove.
Enjoy the pumpkin donuts plain or dunked in cinnamon sugar. (½ cup sugar whisked together with cinnamon.)