Gluten-Free Pumpkin Spice Mini Doughnuts
Gluten-Free Pumpkin Spice Mini Doughnuts! Super quick and easy to make, and SUPER tasty. Absolutely indistinguishable from "normal" doughnuts
Servings: 48 Mini Doughnuts
Pumpkin Spice Mini Donuts:
- 1 cup Sorghum flour
- 1 cup Light buckwheat flour
- ¾ cup Brown sugar
- ⅓ cup Coconut flour
- 1 ½ tsp Baking soda
- 1 Tsp Cinnamon
- 1 tsp Salt
- 1 tsp Xanthan gum
- ½ tsp Nutmeg
- ¼ tsp Ground cloves
- ¼ tsp Ground ginger
- 1 cup Pumpkin puree not pie filling
- ¼ cup Butter melted
- ¼ cup Milk
- 2 Large eggs
Spiced Sugar Coating:
- ½ cup Granulated sugar
- 1 ½ tsp Cinnamon
Spiced Maple Glaze:
- 1 ½ cups icing sugar
- ¼ cup maple syrup
- ½ tsp cinnamon
- ½ tsp vanilla
- Pinch of salt
In a medium bowl, combine flours, baking soda, spices, salt, and xanthan gum, set aside.
In a smaller bowl, combine pumpkin puree, butter, milk, and eggs, whisking until well combined.
Pour wet mix into the dry mix, gently stir just until combined. Spoon batter into a pastry bag(s) for ease in filling the baking cavities.
Cut enough of the tip off to create a ¾" diameter hole in the end of the frosting bag.
For using a Baby Cakes Mini Doughnut Maker:
Plug the machine in and let it heat up.
Pipe the batter into the cavities, as shown. Close and lock the doughnut maker, allow doughnuts to bake for about 3 minutes.
After 3 minutes, carefully remove the donuts and transfer to a clean work surface before proceeding.
Alternate directions for nonstick metal doughnut pans:
Preheat oven to 425 F.
Grease the donut pans. Using the pastry bag, pipe the batter into the pan cavities, filling ⅔ full or so. (You’ll want to play with this amount in your specific pan).
Bake for 8-10 minutes, until fragrant and cooked through.
Transfer to a clean work surface before proceeding.
For Spiced Sugar Topping:
Combine sugar, cinnamon, and nutmeg, place in a small bowl.
When mini doughnuts are still hot, spray with a little pan spray - on both sides - and roll them in sugar mixture to coat.
Place on parchment and allow to cool.
For Spiced Maple Glaze:
Whisk together powdered sugar, maple syrup, cinnamon, vanilla, and salt. Add powdered sugar, a half cup or so at a time, whisking until thick (but still “dip-able”).
Heat in the microwave for 10 seconds, stir until completely smooth. If needed, thin with a very small amount - 1 tsp at a time - of milk.
Transfer to shallow bowl, heat for another 10 seconds, and stir. Use a couple of forks - or clean fingers - to dip each donut, one at a time.
Allow excess glaze to drip off doughnut before placing on parchment paper to dry.
Calories: 76kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 105mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg