Gluten-Free Pumpkin Spice Mini Doughnuts
Gluten-Free Pumpkin Spice Mini Doughnuts! Super quick and easy to make, and SUPER tasty. Absolutely indistinguishable from "normal" doughnuts
Servings 48 Mini Doughnuts
Baby Cakes Mini Donut Maker
Nonstick Metal Mini Doughnut Pan
Pumpkin Spice Mini Donuts:
- 1 cup Sorghum flour
- 1 cup Light buckwheat flour
- ¾ cup Brown sugar
- ⅓ cup Coconut flour
- 1 ½ tsp Baking soda
- 1 Tsp Cinnamon
- 1 tsp Salt
- 1 tsp Xanthan gum
- ½ tsp Nutmeg
- ¼ tsp Ground cloves
- ¼ tsp Ground ginger
- 1 cup Pumpkin puree not pie filling
- ¼ cup Butter melted
- ¼ cup Milk
- 2 Large eggs
Spiced Sugar Coating:
- ½ cup Granulated sugar
- 1 ½ tsp Cinnamon
Spiced Maple Glaze:
- 1 ½ cups icing sugar
- ¼ cup maple syrup
- ½ tsp cinnamon
- ½ tsp vanilla
- Pinch of salt
In a medium bowl, combine flours, baking soda, spices, salt, and xanthan gum, set aside.
In a smaller bowl, combine pumpkin puree, butter, milk, and eggs, whisking until well combined.
Pour wet mix into the dry mix, gently stir just until combined. Spoon batter into a pastry bag(s) for ease in filling the baking cavities.
Cut enough of the tip off to create a ¾" diameter hole in the end of the frosting bag.
For using a Baby Cakes Mini Doughnut Maker:
Plug the machine in and let it heat up.
Pipe the batter into the cavities, as shown. Close and lock the doughnut maker, allow doughnuts to bake for about 3 minutes.
After 3 minutes, carefully remove the donuts and transfer to a clean work surface before proceeding.
Alternate directions for nonstick metal doughnut pans:
Preheat oven to 425 F.
Grease the donut pans. Using the pastry bag, pipe the batter into the pan cavities, filling ⅔ full or so. (You’ll want to play with this amount in your specific pan).
Bake for 8-10 minutes, until fragrant and cooked through.
Transfer to a clean work surface before proceeding.
For Spiced Sugar Topping:
Combine sugar, cinnamon, and nutmeg, place in a small bowl.
When mini doughnuts are still hot, spray with a little pan spray - on both sides - and roll them in sugar mixture to coat.
Place on parchment and allow to cool.
For Spiced Maple Glaze:
Whisk together powdered sugar, maple syrup, cinnamon, vanilla, and salt. Add powdered sugar, a half cup or so at a time, whisking until thick (but still “dip-able”).
Heat in the microwave for 10 seconds, stir until completely smooth. If needed, thin with a very small amount - 1 tsp at a time - of milk.
Transfer to shallow bowl, heat for another 10 seconds, and stir. Use a couple of forks - or clean fingers - to dip each donut, one at a time.
Allow excess glaze to drip off doughnut before placing on parchment paper to dry.
Calories: 76kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 105mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg