This recipe is found at www.thebakingbeauties.com. She also has many other gluten-free recipes to try!
Gluten Free Baked Pumpkin Chocolate Chip Doughnuts
Author: Jeanine Friesen
- 1/2 cup plus 1 Tablespoon brown rice flour
- 1/4 cup sorghum flour
- 2 Tablespoons potato starch (not flour)
- 2 Tablespoons dry milk powder
- 1 Tablespoon tapioca starch/flour
- 1 teaspoon baking powder
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 3/4 cup pumpkin puree (not pie filling)
- 1/2 cup brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F. Grease your doughnut pans.
- In a large bowl, whisk to combine the rice flour, sorghum flour, potato starch, dry milk powder, tapioca starch, baking powder, pumpkin pie spice, xanthan gum, salt, and mini chocolate chips.
- In a smaller bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pans.
- Bake in preheated oven for 12-14 minutes, or until the top of the doughnut bounces back when gently pressed on.
- Let the doughnuts sit in the pan for 5 minutes before removing them.
- Mix together 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. While the doughnut is still warm, gently toss them with the sugar/cinnamon mixture before placing them on a wire cooling rack. (The sugar mixture will only stick on the part of the doughnut that was in the pan.)
- These can be served warm, or stored in an airtight container once cooled. The sugar/cinnamon mixture will dissolve once they are stored in a container.
Although this recipe is for doughnuts using a doughnut pan, you can always use a muffin or mini muffin pan instead. You may need to adjust the baking time according to the size of the pan.