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A Gluten Free Pumpkin Pie Donut? You might wonder how on earth I came up with that one. Well let me just tell you!
One of my many gluten free mantras is that anyone can make anything deliciously gluten free with the right ingredients … even doughnuts/donuts (who’s to know which to say and why?!). So when chatter started up about some new store-bought gluten free pumpkin donuts, I was excited for what I hoped would be a delicious reunion for me with donuts (having not had one in more than a baker’s dozen years!). Sadly, it was not so.
Let me start by saying that I grew up in The South where you learn early on that if you don’t have something nice to say, you don’t say anything at all. In this case my response to the hard, dense, manufactured gluten free pumpkin donut would have gone something like, “Bless his heart, he is such a cute little donut, isn’t he?” (See how I darted around the taste issue? Very Southern.)
At times like these, I’ve learned never to give up hope. Instead, I revisited my mantra and decided that since I do, in fact, seem to make everything gluten free, why not go ahead and make a pumpkin doughnut? It couldn’t be that hard … I mean, my dad used to make doughnuts on weekend mornings out of canned refrigerator biscuits for Pete’s sake … and even they tasted good!
Turns out, it was easy to make a darned delicious gluten free pumpkin pie donut! I say pumpkin PIE donut because this recipe ended up being a happy marriage between an awesome gluten free pumpkin donut and all the spices of pumpkin pie.
In fact, it was a little too easy to make these. It might look time consuming, but most of the time is just letting the batter chill so it’s not sticky. The MAKING part is pretty dang easy. So easy that I’m not publishing it in my recipe newsletter because I don’t want folks everywhere to start making tons of these yummy puppies and blaming me for gaining weight BEFORE Thanksgiving! Oh no – this recipe is going to be buried on my website, for only those hard-core doughnut aficionados to find!
So do us all a favor and don’t tell anyone about this recipe. It will put pre-fab gluten free doughnuts to shame (no microwaving necessary!) and it’s too easy and delicious not to make again and again and again (as in, every weekend), and that could get really boring … at some point, years from now.
Bake these or fry them, top with a sprinkle of cinnamon-sugar, a dusting of confectioner’s sugar or a heavenly donut glaze. Any way you make them, it’s true gluten free donut love.
You don’t even need a special donut pan (although you can use one) — just roll out in more of my light gfJules Flour and press the ends together. It’s like playing with playdough, only way more satisfying because you can eat it!
(P.S. If you’re hankerin’ for MORE great gluten free donut recipes, just use the search bar at the top of every page. I have 8 gluten free donut recipes on my site already … if you count gluten free beignets, gluten free churros and gluten free apple fritters!)Print
Whip butter and sugar together with an electric mixer, if possible, until light. Add pumpkin, sour cream, egg and vanilla. Beat until smooth. Slowly mix in the dry ingredients, beating until there are no lumps.
Cover and refrigerate dough until cold and no longer sticky, at least 2 hours.
Lightly dust a pastry mat or clean counter with gfJules™All Purpose Flour or corn or potato starch. Scoop 2 heaping tablespoonfuls of dough out onto the dusted surface and gently roll into a 7-inch log to make doughnuts, or a heaping tablespoon to make a doughnut hole. Score the ends with a fork and dab with water, then press together to form a ring. Set aside and continue with remaining dough.
To Fry: Prepare a large pot by filling at least 1 inch deep with oil. Heat to medium-high (no more than 350°F).
When the dough is heated, drop doughnuts or doughnut holes into the hot oil, boiling and flipping as necessary to cook until lightly browned on all sides – approximately 1 ½ minutes. Do not allow the donuts to get too browned. Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil.
Quickly transfer to a bowl containing the topping mixture and roll over the donuts to completely coat, or cool and dip in glaze. Remove to another plate and repeat with remaining dough.
To Bake: Preheat oven to 325° F. Place doughnuts or doughnut holes onto parchment-lined baking sheets or simply scoop dough into doughnut pans and smooth the tops with a rubber spatula. Sprinkle with sugar and cinnamon mixture, if desired.
Bake for 10-14 minutes, testing with a toothpick for doneness (when inserted toothpick comes out clean, doughnuts are fully cooked). Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture, or allow to cool, then dip in glaze.
Yield: 9-10 donuts, depending on size.