Monday, September 19, 2016

Gluten-Free Pumpkin Donuts

Happy Monday!! 
Since the first day of fall is right around the corner, I figured It would be the perfect time to share a pumpkin recipe!! These gluten-free pumpkin donuts are SO yummy!! These donuts have an amazing fluffy texture, you will have a hard time believing they are gluten-free!!
Onto the recipe!

Gluten-Free Pumpkin Donuts
  • 1 3/4 cup all purpose gluten free flour 
  • 1/4 cup WEDO banana flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/4 teaspoon pumpkin pie spice
  • 1/2 cup cane sugar (coconut sugar will work too)
  • 2 tablespoons grass-fed butter, softened
  • 1 large egg 
  • 1 egg yolk
  • 1/3 cup coconut milk
  • 1/2 cup pumpkin puree 
  • 1 teaspoon vanilla extract
  • cinnamon-sugar blend, to coat donuts
  • avocado oil, to fry
Heat avocado oil in a fryer or large pot to 365 degrees. While the oil is heating up, we are going to make the dough.

Whisk together gluten free flour, banana flour, baking powder, baking soda, sea salt, and pumpkin pie spice in a small bowl. 

Beat butter and sugar together in a stand mixer until fluffy. Mix in vanilla extract, and then the eggs. Then mix in pumpkin puree and coconut milk. Add in dry ingredients and mix until dough forms into a ball.

Flour surface before rolling out the dough. Roll dough into a 1/2 inch thickness. Cut donuts into shape using a donut cutter. Once all of the donuts have been shaped, fry donuts in separate batches for 4 minutes, flipping once halfway. As soon as the donuts are out of the fryer and drained from oil, coat in a cinnamon-sugar mixture. Repeat until all donuts are fried and coated. Enjoy!


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