Yield 12 baked doughnuts 

1/2 cup vegetable oil

3 large eggs

1 1/2 cups granulated sugar*

1 cups pumpkin purée

3 teaspoons pumpkin pie spice

1 tsp cinnamon

1 1/2 teaspoons salt

1 TBSP baking powder

2 cups SMART Flour by Pete's Gluten Free

Sugar coating:

1/4 cup granulated sugar

1 TBSP cinnamon (or pumpkin pie spice if you prefer)

Directions Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugar, pumpkin, spices, and salt.

Mix flour and baking powder together, then add to wet ingredients, mixing until batter is smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

(Note: There's a lot of batter... you might be able to get 18 donuts if you have enough donut pans)

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the sugar coating. Cool completely on a baking rack. Donuts may be stored in a plastic container.

These donuts are also delicious with a chocolate ganache or chocolate buttercream frosting.

 

 

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