Donuts de calabaza sin gluten con azúcar y canela

Ingredientes

• 2 cups (260g) gluten-free all-purpose flour blend
• 3/4 cup (150g) granulated cane sugar
• 1 tbsp (8g) pumpkin pie spice
• 1 tsp (2g) ground cinnamon
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 1/2 cup (120ml) pure pumpkin purée
• 2 large (100g) eggs
• 1/3 cup (80ml) vegetable oil
• 1 tsp (5ml) pure vanilla extract
• 1/4 cup (50g) granulated cane sugar
• 1 tbsp (8g) ground cinnamon
• 2 tbsp (30g) melted unsalted butter

Preparación

1. 1

   In a large bowl, whisk together the gluten-free flour, sugar, pumpkin pie spice, cinnamon, baking soda, and salt until no clumps remain.

2. 2

   In a separate bowl, beat the eggs, pumpkin purée, oil, and vanilla extract until the mixture is smooth and velvety.

3. 3

   Fold the wet ingredients into the dry ingredients, mixing until just combined.

4. 4

   Grease a 12-count donut pan thoroughly with cooking spray.

5. 5

   Transfer batter to a piping bag and fill each cavity about 3/4 full.

6. 6

   Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the tops spring back when touched.

7. 7

   Let donuts cool in the pan for 5 minutes before transferring them to a wire rack.

8. 8

   Mix the coating sugar, cinnamon, and melted butter, then toss the warm donuts in the mixture to create a fused crust.