Donuts de calabaza sin gluten

Ingredientes

• 150 grams Gluten free All purpose flour (AKA gluten free plain flour in the UK)
• 1/4 teaspoon Xanthan gum (Omit if the flour blend already contains Xanthan gum)
• 100 grams Sugar
• 1 teaspoon Baking powder (Some brands of baking powder may have ingredients that contain gluten. Always be sure to check the label.)
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Ground allspice
• 1/4 teaspoon Ground nutmeg
• 1/4 teaspoon Salt
• 120 ml Oil (Vegetable oil or canola oil)
• 2 large Eggs (Room temperature)
• 100 grams Pumpkin Purée (not pumpkin pie filling)
• 1/2 teaspoon Vanilla extract
• 100 grams Powdered sugar (sieved)
• 2 tablespoon Maple syrup
• 1/2 teaspoon Vanilla extract
• 1 tablespoon Milk (Use dairy free milk if required)

Preparación

1. 1

   --- How to make gluten free pumpkin donuts ---

2. 2

   Preheat the oven to 170°C/325°F/Gas mark 3.

3. 3

   Lightly grease the donut baking pan with a little butter or with non-stick cooking spray.

4. 4

   In a large bowl mix together flour, baking powder, baking soda, xanthan gum, sugar, cinnamon, allspice, and nutmeg, then set aside.

5. 5

   In a medium-sized bowl mix together oil, eggs, vanilla extract, and pumpkin puree.

6. 6

   Pour the wet ingredient mixture into the dry mixture and whisk until a smooth batter is free of any lumps.

7. 7

   Evenly divide the batter between the donut holes. Until they are around ¾ full. This can be done with a spoon. I find it easier to use a piping bag.

8. 8

   Place in the oven to bake for approx 10-12 minutes until the donuts have risen. You can check with a small skewer or toothpick and if it comes out clean they are ready to be removed from the oven.

9. 9

   Place the pumpkin doughnuts on a rack to cool.

10. 10

    --- How to make the maple glaze ---

11. 11

    Once the donuts have cooled make the glaze.

12. 12

    Sieve powdered sugar into a medium-sized bowl. Add in the maple syrup, milk, and vanilla extract until it resembles a smooth paste

13. 13

    Holding the donut carefully dip it into the glaze and then rest it on parchment paper. Cover with chopped nuts or sprinkles while the glaze is still wet if desired.

14. 14

    Repeat with each donut and leave them to set until serving.