Rosquillas de calabaza sin gluten con glaseado y harina de almendra

Ingredientes

• 1.5 cups (210g) gluten-free all-purpose flour blend
• 0.5 cup (60g) almond flour
• 0.75 cup (150g) brown sugar
• 1 tsp (5g) baking powder
• 0.5 tsp (3g) baking soda
• 1 tbsp (8g) pumpkin pie spice
• 0.5 tsp (3g) salt
• 0.5 cup (120ml) pumpkin puree
• 1 large (50g) egg
• 0.33 cup (80ml) melted unsalted butter
• 1 tsp (5ml) vanilla extract
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) pure maple syrup
• 1 tbsp (15ml) milk
• 0.25 tsp (1g) ground cinnamon
• 0.5 g salt

Preparación

1. 1

   In a large bowl, combine the gluten-free flour blend, almond flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.

2. 2

   In a separate bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract until smooth.

3. 3

   Gently stir the wet ingredients into the dry ingredients until just combined.

4. 4

   Allow the batter to rest for 30 minutes to ensure hydration and remove the gritty texture.

5. 5

   Transfer the batter to a piping bag and fill donut cavities about 3/4 full.

6. 6

   Bake at 350°F (175°C) for 12–15 minutes, or until the edges pull away slightly and the tops spring back when touched.

7. 7

   Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.

8. 8

   Whisk together powdered sugar, maple syrup, milk, cinnamon, and a pinch of salt to create the glaze.

9. 9

   Apply the glaze to the donuts while they are still barely warm to create a semi-set shell.