Gluten Free Pumpkin Pie Donut Recipe
These gluten free pumpkin pie donuts are the stuff fall baking dreams are made of! Yummy pumpkin pie spices, cake-like donuts, happy tasters!
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Servings: 9 donuts, depending on size
Equipment
Ingredients
- 2 Tbs. butter or non-dairy alternative Earth Balance® Buttery Sticks
- ½ cup granulated cane sugar
- ½ cup pumpkin purée canned or fresh, roasted
- 1/3 cup sour cream dairy or non-dairy (Tofutti® or Follow Your Heart®) or coconut yogurt (So Delicious®)
- 1 egg or egg substitute like 1 Tbs. vegetable oil + 2 Tbs. water + 2 tsp. baking powder OR 2 Tbs. aquafaba
- 1 tsp. pure vanilla extract
- 2 cups gfJules™ Gluten Free All- Purpose Flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- 1 heaping tsp. pumpkin pie spice
- ½ tsp. sea salt
- non-GMO canola or vegetable oil if frying
topping:
- ½ cup granulated cane sugar
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice or ½ tsp. ginger + ½ tsp. nutmeg
- confectioner’s sugar
glaze:
- 1 1/2 cups 150 grams confectioners' sugar, whisked or sifted smooth
- 3 - 4 Tbs. milk of choice dairy or non-dairy - only add enough milk to make glaze thin enough to dip doughnuts
- gluten free sprinkles optional
Instructions
- 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. 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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.