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 up...watch 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

Coating:

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.