Gluten-free Deliciously Spiced: Pumpkin Cake Donut

Ingredients:

• Dry Ingredients:

  • 1 ¾ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

• Wet Ingredients:

  • 1 cup pumpkin puree (canned or homemade)
  • ½ cup coconut sugar or brown sugar
  • 2 large eggs (or flax eggs for vegan option: 2 tablespoons ground flaxseed + 5 tablespoons water)
  • ¼ cup coconut oil, melted (or any neutral oil)
  • 1 teaspoon vanilla extract

• Optional Topping:

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup melted coconut oil or dairy-free butter

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C). Grease a donut pan or silicone donut molds with a little oil.

2. Prepare Dry Ingredients:

   • In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

3. Prepare Wet Ingredients:

   • In another bowl, combine the pumpkin puree, coconut sugar, eggs (or flax eggs), melted coconut oil, and vanilla extract. Mix well until smooth.

4. Combine Ingredients:

   • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

5. Fill Donut Pan:

   • Spoon the batter into the prepared donut pan, filling each cavity about ¾ full.

6. Bake:

   • Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a donut comes out clean.

7. Cool:

   • Allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

8. Optional Topping:

   • In a small bowl, mix the granulated sugar and cinnamon. Brush each donut lightly with melted coconut oil or dairy-free butter, then dip into the cinnamon sugar mixture to coat.

9. Serve:

   • Enjoy the donuts fresh! They can be stored in an airtight container at room temperature for up to 2 days.

Tips:

• Flour Blend: Make sure your gluten-free flour blend contains xanthan gum or guar gum for the best texture.
• Pumpkin Puree: Do not use pumpkin pie filling, as it contains added sugar and spices.
• Oil: You can substitute coconut oil with any neutral oil of your choice.

Enjoy your gluten-free and dairy-free Pumpkin Spice Cake Donuts!