These little doughnuts are a perfect way to start a morning.
True not the breakfast of champions but a delicious treat during the holidays.
Baked doughnuts with a glaze, what could be better?
You can find the original recipe here if you don't need the gluten free version.
You will need a donut pan. I found mine at Joanne Craft stores in the cake decorating section. The pan is made by Wilton. You could make these into donut muffins, if you are in a pinch. But I'm not sure if the texture would be the same.
Be sure to use the full 1 1/2 cups of powdered sugar for the glaze. The first time I made these I tried to "lighten" them,
(huge mistake, I mean really? Lighten a donut, just enjoy the carb-filled goodness right!)
by only adding about half the sugar, and the glaze just wasn't as good as the second time I tried them.
(Which was good, because the second go around we had a bunch of people over for our annual Harvest party, more details to come).
Gluten Free Baked Pumpkin Doughnuts with Vanilla-Cinnamon Glaze
2 cups GF mix
2 t. xanthan gum
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/2 t. nutmeg
1 1/2 t. cinnamon
1/4 t. ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 T. buttermilk, or milk with vinegar added
1/4 cup butter, room temperature
1 t. vanilla
Preheat the oven to 350. Prepare donut pan by spraying with non-stick spray.
In a medium bowl, whisk together flour, xanthan gum, baking powder, salt, baking soda, nutmeg, cinnamon, and ginger. Set aside.
In a large bowl, cream together the brown sugar, butter and pumpkin. Add in the milk, eggs and vanilla, mix well.
With a wooden spoon stir in the dry ingredients.
Scoop the dough into a large plastic bag. Cut off one corner and pipe into the prepared donut pan.
Bake for 10 minutes or until toothpick comes out clean.
Let donuts rest for 5 minutes in the pan, then remove to a wire rack.
When cooled to the touch, dip into the vanilla-cinnamon glaze.
1 1/2 cups powdered sugar
1 t. vanilla
1/2 t. cinnamon
2 T. milk
In a small bowl, with a wide top to dip the donuts, combine the powdered sugar, vanilla, cinnamon and milk.
Dip the tops of the donuts into the glaze. Allow a few minutes to set.