These gluten-free pumpkin spice donuts are a delicious treat for fall. They're like a moist morsel of cake with the flavors of pumpkin and pumpkin pie spice.
Preheat the oven to 350 F. Grease the donut pans.
In a large mixing bowl, combine the sugar, oil, eggs and pumpkin puree. Mix until it is smooth.
In another mixing bowl, whisk together the gluten-free flour, salt, baking powder and xanthan gum. Then slowly incorporate the dry ingredients into the wet. Whisk the batter until it is smooth.
Fill the wells of the donut pans about 3/4 full in each well.
Bake for 15 to 17 minutes or until a cake tester comes out clean.
Allow the donuts to cool in the pan for 2 minutes. Then transfer them to a rack to cool. While still warm, coat the donuts with cinnamon-sugar. Or prepare the glaze and either dip them in the glaze or use a spoon to drizzle the glaze on top.
Store donuts in an air-tight container for 3 - 5 days.
(Optional) Whisk together the cinnamon and sugar in a bowl. Dip each warm donut into the bowl and gently rub the coating on all sides.
(Optional) Combine the confectioner's sugar, vanilla and milk in a bowl. Mix until smooth. Dip each donut top into the glaze. Or use a spoon and generously drizzle the glaze over each donut on the rack.
If you do not have pumpkin pie spice, you can substitute with 3/4 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp ground ginger.
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