I’m obsessed with baked donuts at the moment. I’ve been using the gluten free recipe from BabyCakes Covers the Classics to experiment!
The other day I tried replacing the applesauce in the plain donut recipe with pumpkin puree to make pumpkin donuts, and it worked great! I think any kind of fruit/vegetable puree would do the same thing.
And I decided to top them with maple glaze 🙂
I think chocolate icing/ganache would taste really good too!
Here’s the recipe, adapted from the book:
1/3 cup coconut or canola oil
1 cup sugar
3/4 white or brown rice flour
1/3 cup Bob’s Red Mill garbanzo and fava bean flour (If your in Australia most health food shops stock it)
1/2 cup potato starch (or cornstarch works too)
1/4 cup arrowroot
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/8 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup pumpkin puree
2 tablespoons vanilla extract
1/2 cup hot water
Preheat oven to 160C (325F). Spray or brush donut pans with oil.
Whisk together sugar, the flours, potato starch, arrowroot, baking powder, xanthan gum, baking soda, salt and spices in a medium bowl.
Add the oil, pumpkin, vanilla and hot water and mix with a rubber spatula until just combined. Drop 2-3 tablespoons of batter into the moulds and use a toothpick to spread it evenly around.
Bake for 15 minutes rotating the pan halfway through, until the donuts are golden brown.
Let them cool in the pan for 5 minutes then transfer to a wire rack to cool another 15 minutes.
For the glaze:
1/2 cup icing sugar
3-4 tablespoons pure maple syrup (depending on how thick you want the glaze)
1/2 tsp vanilla
1/2 tsp cinnamon
Whisk all ingredients together, then dip the donuts in the glaze and let it set on a wire rack.