Note: If you don't own a doughnut pan, use a muffin pan for this recipe. The result gives you muffin-doughnuts, which don't taste quite the same but are very good.
Recipe adapted from King Arthur Flour.
Read more: Gluten-Free: Baked Pumpkin Doughnuts
- Yield:Makes 18 doughnuts
- Active time: About 25 minutes
- Total time:About 1 hour
- Nonstick cooking spray
- 1 1/4 cups (5 ounces) millet flour
- 1 1/4 cups (10 ounces) granulated sugar
- 3/4 cup (3 ounces) gluten-free oat flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 teaspoons salt
- 1/4 teaspoon xanthan gum
- 1 (fifteen ounce) can canned pumpkin
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup orange juice
- For the Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Preheat oven to 350°F. Spray a doughnut pan with nonstick cooking spray. Set aside.
In large bowl, whisk together millet flour, granulated sugar, oat flour, pumpkin pie spice, baking powder, salt, and xanthan gum. In small bowl, stir together pumpkin, eggs, vegetable oil, and orange juice until smooth. Pour pumpkin mixture over dry ingredients and whisk until no lumps remain.
Bake until doughnuts spring back to the touch, about eighteen minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Allow doughnuts to cool completely.
For the Coating: In a 9-inch square pan, stir together granulated sugar and ground cinnamon. One at a time, dredge the doughnuts in the sugar-cinnamon mixture. Shake off excess sugar. Store doughnuts, covered, on the counter for up to three days.