Saturday, February 25, 2012

Gluten Free Baked Pumpkin Spice Donuts

With each bite a nice cinnamon surprise!
Gluten Free Baked Pumpkin Spice Donuts

These tender baked donuts have a cinnamon burst waiting to pounce.
The secret is cinnamon chips.
I found out that cinnamon baking chips only come out in the fall.
They are like chocolate chips, but have a wonderful cinnamon flavor.
Next fall, I'm stocking out grocery stores, I'm coming.

To make these donuts make sure you have a donut pan, you can pick one up for about $10 at JoAnns or any store that sells Wilton products.

Gluten Free Baked Pumpkin Spice Donuts

1 3/4 cups GF mix
2 t. xanthan gum
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/8 t. ground cloves
1/3 cup canola oil
1/2 cup brown sugar
2 eggs
1 1/2 t. vanilla
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup milk + 1/2 T. vinegar
1/2 cup cinnamon chips

1/2 cup butter, melted
2/3 cup sugar
2 T. cinnamon

Preheat oven to 350.  Grease donut pan.
Mix together flour, xanthan gum, baking powder, salt and spices and set aside.
In a large bowl, whisk together oil, brown sugar, eggs, vanilla, pumpkin, and milk until combined.  Slowly add the dry ingredients and stir until just combined.  Stir in cinnamon chips.
Using a pastry bag, or a ziplock bag with a hole clipped in the corner, fill each donut cup with batter.
Bake for 10-12 minutes or until donuts spring back when gently pressed.
Turn donuts out onto a wire rack and allow to cool for 3 minutes.
While donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  Quickly dip each donut in butter, then coat with cinnamon-sugar.  
Enjoy immediately.   


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