Monday, January 7, 2013

Pumpkin Spice Donuts

I decided to surprise my kids with donuts when they got home from school today - since they had school and I did not.  They've been looking at the recipes I've looked up and wanting pumpkin spice donuts - so I created them from several recipes to be Mandie safe.  

Pumpkin Spice Donuts

1 cup sugar
3/4 cup brown rice flour
1/3 cup sorghum flour
1/2 cup potato starch
1/4 cup arrowroot powder
1 1/2 tsp. Hain Featherweight Baking Powder
1/2 tsp. guar gum
1/2 tsp. sea salt
1/8 tsp. baking soda
1/2 tsp. vanilla powder
1/3 cup grapeseed oil
2/3 cup pumpkin puree
1/2 cup hot apple cider
Cinnamon sugar (optional)

Preheat oven to 325 degrees F.  Brush donut pans with oil (this recipe made 12 regular size and 12 mini donuts).   Whisk together dry ingredients.  Create a well in the center of dry mixture.  Add in oil, pumpkin, and hot cider.  Mix until just combined, but don't overmix or batter will be tough.   Add batter to cavity on pans so each is 3/4 full. Sprinkle tops with cinnamon sugar.   Bake for 6 minutes then rotate pans in oven and bake for another 6 minutes.  Test with toothpick inserted in center.  Cool in pans for 2 minutes, then remove to rack to cool.  May top with icing, cinnamon sugar, or powdered sugar.    I topped donuts for everyone but Mandie with Enjoy Life chocolate chips and cinnamon sugar. 

Top: boys donuts with chocolate chips
Bottom:  Mandie's with cinnamon sugar

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