These donuts are lighter them the traditional donuts
|Prep time||20 minutes|
|Cooking time||8 to 10 minutes|
1/2 cup sugar
1 large egg
2 tbls buttermilk
1 cup all purpose gluten free flour
1/3 cup sweet rice flour
1/2 tsp xanthan gum
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp ground cinnamon
Another way I like to do this is: Using agave nectar brush tops of the donuts and dip into chocolate pearls. These make them look very decorative.
*These pearls have malt (NOT GLUTEN FREE), milk and soy. You may not want to use these if your not able to eat these things.
Heat oven to 350
Blend butter and sugar until creamy. Add eggs.
Add pumpkin and blend well
In another bowl mix together 1 cup of your gluten free all purpose blend, and 1/3 cup sweet rice flour,salt,baking soda,nutmeg,baking powder,cinnamon,xanthan gum. Add to butter mixture.
Using a pastry bag and a large tip. Add the mixture to the bag and squeeze into the donut pan. I used a mini donut pan with this recipe. I found that using the pastry bag makes it so unique and pretty. You can of course make these in a mini muffin pan too.
Bake 8 to 10 minutes
|Diet Choices||gluten free/without the chocolate balls|
|Tags||Cinnamon light donuts snackpumpkin|