Saturday, November 1, 2014

Pumpkin Doughnuts with Powdered Sugar

I LOVE pumpkin flavor anything and quite honestly, October isn't long enough for me to get my pumpkin fix. So, I eat pumpkin flavored goodies all the way through November as well.  Although after November, I've pretty much had it and move on to peppermint. This recipe is quick, delicious and it definitely won't disappoint.  These doughnuts are baked, not fried.  They are sweet and chewy on the inside and have just the right amount of pumpkin flavor.  Quite simply-I love them.  They are a huge hit with my kids and I make them for Mason when we go apple or pumpkin picking so he can have a fun treat.  They are also egg free as well. Enjoy these yummy pumpkin morsels!

You only need a doughnut pan to make this recipe.  I bought mine a Sur La Table.  Spoon in the batter into the pan, filling each one about three-quaters full.

La Recette:

Non-stick baking spray
2 cups gluten free baking mix
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1 1/4 cups whole milk
1/2 cup sour cream
1/2 cup pumpkin purée
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
Confectioner's sugar for dusting

Doughnut baking pan
1 large bowl and 1 medium bowl
Measuring cups and spoons
Mixing spoons
Small strainer for dusting the doughnuts with confectioner's sugar

-Spray the doughnut pan with non-stick baking spray and pre-heat the oven to 350 degrees.  Make sure the oven rack is positioned in the middle.
-In a medium bowl, mix together the gluten free baking mix, baking powder, cinnamon, nutmeg and salt.  Set aside.
-In a large bowl, whisk together the 1 1/2 cups of sugar, milk, sour cream, pumpkin purée, butter and vanilla making sure everything is incorporated.
-Stir the dry ingredients into the wet ingredients and mix until just combined.  
-Spoon the batter into the baking pan, filling each one about three-quarters full.  Bake for 16-17 minutes until a toothpick comes out clean.  Don't over bake.  
-Let the doughnuts cool for a few minutes and then tap them out onto a cooling rack.  Filling a small strainer with confectioner's sugar, dust the doughnuts to taste.  Enjoy!  

*Make 14-16 doughnuts
*If you keep the doughnuts in a sealed container, the confectioner's sugar will absorb into the doughnut.  Just lightly re-sprinkle or eat as is.  
*Best if eaten within 3-5 days and kept in a sealed container.  
*I like Farmer's Market Organic Pumpkin Purée.  It's non-GMO certified and it comes in a can that is BPA free.  Also, I use Spectrum non-stick canola oil spray.

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