Gluten free baked pumpkin donuts
These gluten free donuts have pumpkin and warm fall spices and are perfect with a cup of coffee or tea. Slightly adapted from King Arthur's Flour.
Servings: 24 servings
Preheat oven to 350 degrees F. Lightly grease donut pan.
Beat eggs, oil and pumpkin until smooth. Add sugar and mix well.
In a separate bowl mix flour, salt, baking powder and pumpkin pie spice
Add dry ingredients to the pumpkin mixture just until incorporated.
Fill donut pan about 3/4 full. Recipe makes about 15 donuts, so if you don't have 2 pans, you'll have to bake in 2 or 3 batches. Bake doughnuts for 15 to 18 minutes or until they spring back when touched.
Remove the doughnuts from the oven, let cool about 5 minutes, then loosen and remove from tin and transfer to a rack.
While they are still warm gently shake them in a bag with cinnamon sugar or pumpkin pie spice sugar.
Serving: 1piece | Calories: 129kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 154mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2413IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg