Chocolate Glazed Pumpkin Doughnuts
Yield 12 doughnuts
Free of: gluten and top 8 allergens.
Delicious pumpkin doughnuts, smothered in a chocolate glaze!
Ingredients
Donuts
6 tbsp lukewarm water
2 tbsp ground flaxseed meal (see recipe notes)
2/3 cup sorghum flour (see recipe notes)
2/3 cup gluten-free oat flour
1/3 cup tapioca flour
1/3 cup potato starch (see recipe notes)
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 1/4 cups canned pumpkin puree (not pumpkin pie filling)
1/2 cup alternative milk, such as unsweetened hemp or rice
1/3 cup pure maple syrup
2 tbsp canola or grapeseed oil
1 1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
Glaze
2 cups powdered sugar
1/2 cup unsweetened cacao powder
3-4 tbsp alternative milk
1 tsp pure vanilla extract
Instructions
- For donuts, preheat oven to 350°F. Prepare the donut pans by coating cavities (3 1/2-inches in diameter) lightly with dairy-free margarine. Set aside.
- In a medium bowl, whisk together water and flaxseed meal. Set aside.
- In a large bowl, combine the sorghum flour, oat flour, tapioca flour, potato starch, cinnamon, baking powder, baking soda, xanthan gum, and salt. If the baking powder and baking soda contain lumps, sift into the flours. Set dry ingredients aside.
- Return to flaxseed mixture and vigorously whisk. It will be gelatinous. To the flax eggs, add pumpkin puree, milk, maple syrup, oil, vanilla extract, and vinegar. Whisk until blended.
- Fold the wet mixture into dry ingredients. Stir just until ingredients are combined, without overmixing. The batter will be thick.
- Using a piping bag fitted with a round tip or a large ziplock bag with ½-inch snipped off the corner, pipe the batter evenly into cavities, filling each a little over half full. Bake for approximately 12 – 14 minutes, until doughnuts spring back when touched, being careful not to over bake. Set your timer for 10 minutes to start checking for doneness. Cooking times may vary depending on oven.
- Remove doughnuts from the oven when done and cool slightly before inverting them onto a cooling rack. The top of the doughnuts will now become the bottom.
- For the glaze, when the doughnuts have completely cooled, sift together powdered sugar and unsweetened cacao powder. Slowly stir in 3 tablespoons of milk and vanilla extract. Whisking until smooth, gradually add more milk a teaspoon at a time as needed to make a dippable glaze.
- With thumb on the outside and index finger in hole, pick up a cooled doughnut and dip the top into the glaze, coating halfway or a little more than halfway. Remove and gently shake doughnut upside down to remove excess glaze. Place doughnut on a wire rack, glaze side up, until glaze sets. Depending on humidity, it may take an hour for the glaze to set. It will be dry to the touch. Use a baking sheet underneath to catch drips. Glaze remaining doughnuts.
Notes
- If egg allergy is not an issue and you're not vegan, you can substitute 2 large eggs, pasture-raised & organic, if possible.
- The sorghum flour, gluten-free oat flour, tapioca flour, and potato starch can be replaced with 2 cups of your favorite gluten-free all-purpose flour blend. Omit the xanthan gum if it's already in your blend.
- There is a difference between potato flour and potato starch. Potato flour is made from whole potatoes while potato starch is only from the starch.
- We first developed pumpkin doughnuts for Allergic Living magazine.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/chocolate-glazed-pumpkin-doughnuts/