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.   

Oven Baked Apple Donuts

Perfect portion control,

perfect for the kids,

Gluten Free Oven-Baked Apple Donuts

I loved these little bite size donuts.

Bursting with little chunks of apple and a sweet cinnamon topping you can't go wrong.

Be sure to finely chop your apples!

Gluten Free Oven-Baked Apple Donuts

1/4 cup packed brown sugar

1/4 cup white sugar

1 1/2 cups finely chopped apple, peeled and cored

1 1/2 cups GF mix

2 t. xanthan gum

2 t. baking powder

1/4 t. kosher salt

1 t. nutmeg

1/3 cup cold butter, cut into small pieces

2 eggs

1/4 cup milk + 1 t. vinegar

Coating:

1/4 cup butter, melted

1/3 cup sugar

1 t. cinnamon

Preheat oven to 350.  Whisk flour, xanthan gum, baking powder, sugars, salt and nutmeg together.  Add in the cold chopped butter.

In a separate bowl, beat the eggs.  Mix in the milk/vinegar and fold in the chopped apples.  Add the egg mixture to the flour mixture and mix by hand until just blended.  Place a spoonful of batter into a greased mini muffin tin.

Bake for 15-18 minutes or until golden.  Remove from oven and lightly brush with melted butter.  Roll in a bowl with the cinnamon-sugar mixture.  Shake off excess sugar and enjoy immediately.  

Gluten Free Apple Cider Doughnuts

Sometimes you just need a good old fashioned cake donut.

Sometimes you need a 

Gluten Free Apple Cider Doughnut.

These little deep-fried pieces of dough are so great.

Why, because they taste like a cake donut and are covered in pumpkin-cinnamon-sugar.

Yum.

Sounds fall-ish, but they don't have a strong apple or pumpkin flavor.

They would be good now, in the middle of winter.

These do take some planning ahead, but they are worth the extra effort.

Gluten Free Apple Cider Spice Doughnuts

1/4 cup apple juice concentrate, thawed

1 cup sugar

3 1/2 cups GF mix

1 T. xanthan gum

2 1/2 t. baking powder

1 t. baking soda

1/2 t. salt

3/4 t. pumpkin pie spice

1/4 cup butter, room temperature

3 eggs

1/2 cup milk with 1/2 T. vinegar

Cinnamon-Sugar Coating

Combine:

3/4 cup white sugar

1 T. pumpkin pie spice

Combine butter and sugar in the bowl of your heavy-duty mixer.  Mix with the paddle attachment until light and fluffy.  

Add eggs one at a time, beating completely after each addition.  Add apple juice concentrate and milk/vinegar.  Beat until combined.

In a separate bowl, whisk together flour, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice.  Add flour mixture to liquid mixture and beat until just blended.  

The dough will be soft.

Carefully lay a sheet of plastic wrap on top of a baking sheet.  Transfer dough to plastic wrap.  Cover with another sheet of plastic wrap and roll out dough until it's about 1/2 inch thick. Place pan in the fridge for 1 hour.  

After 1 hour, using a round cookie cutter, or the top of a drinking glass, cut circles out of the dough.  Using your fingers create a hole in the middle by spreading apart the dough.

Heat canola or peanut oil to 325 degrees.  

Carefully place a few pieces of dough into the hot oil.  The donuts will cook fast, check the bottom after about a minute.   If golden brown, flip over and cook on the other side for 30 seconds.  

They should cook in about 1 1/2 minutes. 

Remove from hot oil and place on a plate covered in paper towel to absorb excess grease.  

Roll hot donuts in the sugar mixture.  

Gluten Free Baked Pumpkin Doughnuts with Vanilla Cinnamon Glaze

Oh my.

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

3 eggs

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.

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.