Pumpkin Donuts- gluten-free, top 8 allergen free
As someone that has developed recipes that are Gluten-Free, Top 9 Allergen-Free, and Refined Sugar-Free for a long time, there aren’t very many foods we haven’t tried making. We do have a personal list of foods that are on our “bucket list” of things to make. Fried donuts are one of the top items on that list. For some reason, it just seemed impossible given they would have to be free from so many things along with the fact that oil/fat absorbs very differently with gluten-free flours. In all honesty, we avoided it altogether until now.
A few weeks ago, I decided to give it a try. I had nothing to lose and I knew they would at the very least be edible. It was late in the evening when I decided to attempt my fried donut experiment. We always fry things outdoors since the smell of fried food can linger and also grease in the air can be messy. So, I set up my electric skillet outside and got to work. When I was done mixing all of the ingredients together, I knew at least that the consistency of the dough was amazing. It was pliable and easy to work with which was a good start.
I cut out all of the donuts and donut holes, then got to work frying them all. Our family is always the first to try any of our new recipes and mixes. They are a tough crowd, holding nothing back, and they aren’t afraid to critique even the smallest of details. This is great news for you all! Once all of the donuts were done and cooled enough to eat, they all dug in. I actually wasn’t expecting their response. They could not believe their taste buds, said they were INCREDIBLE, and had the texture of Krispy Kreme donuts!! A bit crisp on the outside and soft, fluffy, and delicious on the inside. These donuts were gone by the next day, no joke. They are that good.
To be sure they weren’t just a fluke, I made them again, with the same incredible result. That’s when we knew we just had to get this recipe to you ASAP. We know you will love them just as much as we do. Your warning is that they will not last and you may eat more than you want to. ;) Head on over to pick up our Rustic Scoop™ Pizza Crust Mix so you can make these soon.
Pumpkin Donuts
Ingredients
¼ Cup Sugar of choice
1 ½ teaspoons Pumpkin pie spice
1 Tablespoon Cinnamon
1 teaspoon Dry active yeast
¾ Cup Pumpkin puree
¼ Cup Butter of choice
1 ⅔ - ¾ Cup Milk of choice
¼ Cup Maple Syrup or Brown rice syrup
2 teaspoons White vinegar
1 teaspoon Vanilla
Cinnamon and Sugar Ingredients
3 Tablespoons Sugar of choice
2 ¼ teaspoons Cinnamon
Maple Glaze Ingredients
¾ Cup Powdered sugar
1 teaspoons Vanilla extract
3 Tablespoons Maple syrup
2 teaspoons+ Milk of choice
Directions
Prepare your deep fryer, electric skillet, or pan with light tasting oil of choice. Pour enough oil to be about 1 inch deep or fill your fryer to the required amount. Turn the temperature to 375° F. Watch your oil carefully to be sure it doesn’t get too hot. We use our Thermal Pro thermometer and love it.
While your oil is heating up, prepare your dough. Pour your Rustic Scoop™ Pizza Crust Mix and other dry ingredients into a stand mixer fitted with the paddle attachment. Mix until well combined. Next add the butter and pumpkin puree, mix until barely combined. Now add the rest of the liquid ingredients until well combined. Start with 1 ⅔ Cups of milk and if the dough is too thick, add the other 2 Tablespoons. The dough at first will be pretty liquidy, don’t worry, it will thicken up quickly. Set your dough aside in a warm place and cover with a warm slightly damp cloth.
While your dough is resting, get out a large silicone baking mat. Lightly sprinkle your mat with tapioca starch or lightly grease it, both work just fine. By now your dough should be nice and thick. Scrape your dough onto your prepared surface and lightly sprinkle the top with tapioca starch. If you are not using tapioca starch, grease a large piece of parchment paper. Place the parchment paper on top of your dough and gently roll your dough out evenly until it is ½ - ¾ inches thick. With a donut cutter, cut out 12-15 donuts and donut holes. Put all of the donuts and holes on a baking sheet with parchment paper to rise while you continue to roll and cut out the rest of your donuts. Be sure to cover them with a warm damp cloth to keep them pliable. Take the remaining scraps, gently mold them back together in a ball then repeat the directions from above to roll and cut your donuts until you have used all of the dough.
While the donuts are rising, prepare your cinnamon and sugar and glaze.
Cinnamon and Sugar Directions
In a small bowl, mix cinnamon and sugar together and mix until well combined
Maple Glaze Directions
In a small bowl, add all of the ingredients and mix until well combined. If the glaze is too thick, add a tiny bit of milk at a time until you reach your desired consistency.
Once your donuts have risen for about 20 minutes, it’s time to fry them. The donuts will not rise a lot before you fry them. Gently place 4 donuts in the oil at a time if your pan allows that many. You want there to be enough room for each donut to move around a bit. Be sure to keep an eye on the oil temperature. Fry the donuts for 1 minute, then gently flip with a slotted spatula, then fry for another 1 minute. Using your slotted spoon, get your donuts out of the oil and place them on a cooling rack with paper towels on it to absorb excess grease. Repeat until all of the donuts are cooked. Dip in cinnamon and sugar or maple glaze.
For some extra fun, put a thick small circle of maple glaze on one side of the donut holes. Add a chocolate chip upside down in the maple glaze to make them look like eyeballs. Kids love this! Enjoy!!