Donuts de calabaza al horno sin gluten

Ingredientes

• 2 cups gluten free 1:1 baking flour (I use Bob’s Red Mill)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 2/3 cup pumpkin puree
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1/2 cup plain, unsweetened almond milk or regular milk
• 4 tablespoons melted butter or oil, plus more for brushing over the donuts
• 1/2 cup granulated sugar
• 1-2 teaspoons ground cinnamon

Preparación

1. 1

   Pre-heat oven to 350 degrees Fahrenheit. Grease a donut pan and set aside. In a medium sized bowl, mix together flour, baking powder, salt and spices.

2. 2

   In a large bowl, whisk together the pumpkin puree, brown sugar, almond milk, melted butter and eggs. Add the flour mixture to the wet mixture and use a spatula, or a hand mixer, to mix until the batter is completely combined.

3. 3

   Carefully add the batter to a large ziplock bag, or a bag with a tip that can be cut off. Cut the tip off, you want just enough space to be able to squeeze the donut batter into the pan. You can also just spoon the batter into the donut pan, the tops won’t be quite as smooth but they will still turn out well.

4. 4

   Slowly squeeze the batter into the donut pan. I like to fill mine pretty to the top, but you can make smaller donuts if you like. Make sure not to overfill the pan though, they will still bake up, they just may need a little more time in the oven and they probably won’t have the hole in the middle. I you want, you can dip you finger in some water and use it to pat down the top of the batter to smooth it out.

5. 5

   Bake donuts until a toothpick inserted comes out clean, about 15-20 minutes. Let the donuts cool for a couple minutes in the pan and then carefully transfer them to a cooling rack. Re-peat process with remaining batter. You should be able to get 12 doughnuts from this recipe.

6. 6

   Once donuts are completely cooled, add 1/2 cup granulated sugar and 1-2 teaspoons cinnamon to a medium sized bowl, with a wide mouth, and mix until combined. Melt a few tablespoons of butter in a small bowl and use a pasty brush, or silicone brush, to cover the top of each donut with melted butter.

7. 7

   Next, dip the butter brushed donut, top down, into the cinnamon sugar mixture. I like to also use my hands to sprinkle some on the top to make sure it gets all over. Enjoy pumpkin donuts immediately or store in an airtight container in the refrigerator, for about 4-5 days. They can also be stored at room temperature but they probably won’t last quite as long.