mise en place<\/p><\/div>\n

Start by making the flax eggs, whisking together flaxseed meal and water. If egg allergy is not an issue and you’re not vegan, you can substitute 2 large eggs, pasture-raised and organic, if possible.<\/p>\n

In a medium bowl, whisk together eggs, pumpkin puree, alternative milk, maple syrup, grapeseed or canola oil, pure vanilla extract, and apple cider vinegar.<\/p>\n

Combine the gluten-free flour blend, cinnamon, baking powder, baking soda, xanthan gum and salt. Fold the wet ingredients into the dry and stir until ingredients are combined, without overmixing. The batter will be thick.<\/p>\n

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Using a piping bag fitted with a round tip or a large ziplock bag with 1\/2-inch snipped off the corner, pipe the batter evenly in lightly greased doughnut pans (cavities 3-1\/2″ in diameter).<\/p>\n

Place in an oven preheated to 350-degrees F and bake for 12-14 minutes, until doughnuts spring back when touched. Be careful not to over bake, checking for doneness after 10 minutes. Cooking times may vary depending on oven.<\/p>\n

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Remove doughnuts from the oven and cool slightly before inverting them onto a cooling rack.<\/p>\n

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The top of the doughnuts now become the bottom.<\/p>\n

Chocolate Glaze<\/strong><\/p>\n

When the doughnuts have completely cooled, sift together powdered sugar and unsweetened cacao powder. Slowly stir in alternative milk, such as unsweetened hemp or rice milk, and vanilla extract. We suggest not adding all the milk at the beginning. The glaze shouldn’t be too thin or too thick. If you need a touch more milk to make this a dippable glaze, gradually add more until desired consistency is achieved. Leftover glaze can be stored in an airtight container for up to a week.<\/p>\n

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With your thumb on the outside and your index finger in the doughnut hole, pick up a cooled doughnut and dip the top into the glaze, coating halfway or a little more than halfway. Place doughnut on a wire rack, glaze side up, until glaze sets. Use a baking sheet underneath to catch drips.<\/p>\n

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We think chocolate and pumpkin were made for each other. But we’d love these pumpkin doughnuts plain or with any topping, such as…<\/p>\n

Maple Glaze<\/strong><\/p>\n

Whisk together 2 cups powdered sugar, 4 tablespoons pure maple syrup, 2 tablespoons milk (or more as needed).<\/p>\n

Cinnamon Sugar<\/strong><\/p>\n

Mix 3\/4 cup granulated sugar with 2 teaspoons of ground cinnamon. Melt 3 tablespoons allergy-friendly butter or margarine. While the doughnuts are still slightly warm, brush all over with melted margarine, then dip them in cinnamon sugar to coat.<\/p>\n

Chef Mary’s Tip<\/strong><\/p>\n

Have you ever wondered why glaze weeps on a doughnut, or why when you put a lollipop in the fridge, it melts? Sugar is hygroscopic, meaning it absorbs moisture. Doughnut glazes absorb moisture from the doughnut and also from humidity in the air. So don’t worry if you can’t finish eating all the doughnuts before they begin to weep.<\/p>\n

Well, why do doughnuts from the store or bakery not weep as fast as homemade ones? The truth is, donut glaze stabilizers are manufactured just for the doughnut industry. I’ve worked with those stabilizers in many bakeries. I prefer to skip the stabilizers and all the other artificial ingredients used in many bakeries and make my own doughnuts.<\/p>\n

So don’t wrap leftover doughnuts tightly in plastic, or they’ll become soggy. If you’re not going to finish the doughnuts in one sitting, add the glaze or cinnamon sugar coating only to those you’ll eat. Store the rest without their glaze or sugar on a plate covered with a cake cover. If you do put them in a container, line the container with 2 layers of paper towels and place doughnuts in a single layer, covering with more paper towels. The paper towels will help in absorbing moisture.<\/p>\n