Pumpkin Doughnuts

Pumpkin Doughnuts

Ingredients:

• 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 2 tsp baking powder

• ½ tsp kosher salt

• 2 tsp cinnamon

• 1 tsp ground ginger

• ½ tsp ground nutmeg

• ¾ cups dairy/non-dairy milk of choice (oat milk recommended)

• ¾ cups light brown sugar, lightly packed

• 1 cup pumpkin puree

• 1 large egg

• 2 Tbsp vegetable oil or melted butter

• 1 tsp vanilla extract

• (optional: 2 Tbsp powdered sugar for garnish)

Preheat the oven to 400F.

In a large bowl, combine the dry ingredients until homogenous. The spices will give it a slightly tan hue. Thoroughly combine the wet ingredients separately before combining into the dry ingredients. The batter will be on the thicker side and vibrant color. Let the batter rest for at least five minutes before continuing. Gluten free ingredients need additional time to activate and work together. 

Amply grease your doughnut pans. Using a piping bag or freezer bag, pipe until the molds are full, evening out with wet fingertips to make the tops smooth. 

Bake at 400F for 10-12 minutes until puffy and slightly browned. Allow to cool before finishing with a dusting of powdered sugar, and enjoy!