Gluten-Free Pumpkin Donuts with Chocolate Glaze

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

I talk about it occasionally on Facebook.  Sometimes I talk about it here on my blog too – like this recipe.  But let’s talk about it now.

I feel better when I don’t eat gluten!

There, I said it!  I have not been diagnosed as gluten-intolerant, diabetic, or anything of the sort.  I am just finally able listen (and hear it loud and clear) when my body says “hey, that mac & cheese you just snarfed is making your stomach percolate!”

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

So now that the earplugs are out and I’m listening to my body, I have been mindfully limiting my gluten intake.  I still crave pasta, bread and did I mention bread?  Ya, I love bread (I can’t wait to make this recipe).  A.  LOT.  So this is no easy task and if you’re on the same journey, you can most definitely relate.  It’s all doable – right?  It’s just listening to the little voice on your shoulder saying “put down that hunk of levain and pick up that banana or you will be paying later”.  After the mac & cheese incident the other night, I am definitely listening.

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

It all brings me to this recipe.  I heart donuts almost as much as bread.  Almost.  I wanted a quick “bread fix” this weekend and opted for making baked gluten-free donuts.  It wouldn’t be fall if they didn’t have pumpkin in them.  I mean, have you seen Pinterest lately?  It’s all orange and pumpkin-y over there and I love every bit of it.

These donuts make a lot!  18 to be exact, so you may want to half the recipe if you’re not feeding an army (or a massive hankering for donuts).  Half the glaze too while you’re at it….or not, it’s also great on ice cream.  Just sayin.

About gluten-free flour mixes (store-bought and otherwise):

  • Trader Joe’s Gluten-Free All Purpose.  It’s light, and easy to work with and so far I’ve used it for several recipes with good success.   It’s $3.99 for 16 ounces which can add up quick if you’re making a recipe that requires a lot of flour.
  • Bob’s Red Mill Gluten-Free All-Purpose an easy-to-come-by mix.  In certain recipes I find it to be too heavy in the garbanzo flour department which can result in a bean-y flavor.  At $3.65 for 22 ounces, you definitely get more bang for your buck.
  • Make your own: Here’s a recipe from Gluten-Free on a Shoestring that is on my list to try.  I am all for saving money and am looking forward to not shelling out $4 a recipe in flour.
  • King Arthur Flour Gluten-Free Multi-Purpose flour mix is another option on the shelves.  I happen to love KAF with all my heart and have worked with them on many an occasion.  Which reminds me, maybe I should see if they’d be willing to let me play with their flour for the upcoming holiday season.  Gluten-Free goodies = happy heather tummy.

So that’s the skinny on flours.  I would love to hear how you incorporate gluten-free recipes into your rotation in the comments below!

Now let’s go make some GF Pumpkin Donuts with Chocolate Glaze, shall we?

Gluten-Free Pumpkin Scones with Chocolate Icing

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 40 minutes

Yield: 18 donuts

Gluten-Free Pumpkin Scones with Chocolate Icing

Gluten-free pumpkin donuts made kid friendly with a chocolate glaze. Perfect for a fall day.

Ingredients

    For the Donuts:
  • 2 1/2 cups gluten-free flour mix
  • 1 cup light brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 14 ounces pumpkin puree
  • 3 large eggs
  • 2 teaspoons pure vanilla
  • 1/2 cup extra-virgin olive oil
  • cooking spray
  • For the Glaze:
  • 2 cups confectioners sugar, sifted
  • 1/2 cup unsalted butter
  • 1/4 cup fat-free milk
  • 1 teaspoon corn syrup
  • 2 teaspoons pure vanilla extract
  • 4 ounces bittersweet chocolate, chopped

Instructions

    For the Donuts:
  1. Preheat oven to 350. Spray a donut pan generously with cooking spray and set aside.
  2. In a large bowl, whisk the flour, brown sugar, white sugar, baking soda, salt and pumpkin pie spice until light and fluffy. Add the pumpkin puree, eggs, vanilla and olive oil and whisk to combine.
  3. Spoon the batter into the prepared donut pan to 2/3 full. Bake 16-18 minutes, or until they spring back with touched. Remove from the oven and allow to cool in the pan for 2-3 minutes. Turn out onto a wire rack and repeat with remaining batter making sure to clean the donut pan and spraying well with cooking spray. When cool enough to handle, dip in chocolate glaze.
  4. For the Glaze:
  5. Sift the confectioners sugar and set aside.
  6. In a small saucepan, add the butter, milk, corn syrup and vanilla. Warm over medium heat, do not boil. Add the chocolate and stir to melt. Remove from heat and whisk in confectioners sugar. Dip the donuts and set on a wire rack to set.

Notes

Donut recipe adapted from Gluten-Free Goddess Glaze recipe adapted from Alton Brown Chocolate Doughnut Glaze

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