I have some pretty amazing friends (I have probably told you that before), and I am certain that is an understatement. The thing is, they are all easily bribed. Learning how to
bribe fairly compensate show gratitude for your friends will get you far in life. Offering food in exchange for advice helped me land my current job.
I am back with more doughnuts. And more pumpkin. Two things that I kind of love right now.
After a weekend filled with football in South Bend with Blondie’s family I declare that fall has actually begun. There was a crispness in the air before the tailgate that was decidedly fall. The Illini are ranked and Champaign is filled with a buzz about football that I haven’t seen before. It is time to over-indulge on football watching. Fall is decidedly here.
And since I had some leftover pumpkin, I decided that I could make some doughnuts. And make them taste like fall.
There might also be a video for this recipe. Maybe it will turn out. (Aren’t you glad that I am taking a video class and can make the food come alive on video now too?). And I will probably post it to share with you when it is finished, but I thought that it would be unfair to make you wait any extra time for this delicacy.
|Gluten Free Ginger Pumpkin Doughnuts
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
These might really just be cakes disguised as doughnuts. But douse them in some butter and toss them with cinnamon sugar and any confusion of them being cakes disguised as donuts goes away. They are also a 1 bowl recipe (yay!) that doesn’t require a mixer (double yay!). If you don’t have a mini-doughnut pan, bake them in a mini-muffin tin and have doughnut holes!
- 240 grams (about 2 cups) all-purpose gluten-free flour* (100 grams (1/2 cup) sweet white rice flour, 50 grams (scant 1/2 cup)tapioca starch, 50 grams (1/3 cup) brown rice flour, 40 grams (scant 1/3 cup) sorghum flour
- 180 grams (3/4 cup) sugar
- 7 grams (1½) teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 100 grams(a generous ½ cup) pumpkin puree
- 50 grams (1/4 cup) heavy cream or yogurt (not greek!)
- 50 grams (2½ tablespoons) grade b maple syrup
- 20 grams (1½ tablespoons) vegetable oil
- 2 large eggs + 1 yolk
- 1/4 cup chopped crystalized ginger (optional)
- 300 grams (1½ cups) sugar
- 1 teaspoon cinnamon
- teaspoon ground ginger
- Preheat oven to 350 degrees. Grease your doughnut pan well.
- Whisk together flour, sugar, baking powder, pumpkin pie spice and salt.
- In a large measuring cup combine (while you weigh) the pumpkin puree, cream, maple syrup, oil, eggs and yolk. Whisk to thoroughly combine.
- Add the liquids to the flour and mix with a wooden spoon.
- Fill your mini doughnut pan only half full, (About 2 teaspoons of batter per well in the doughnut pan) otherwise they will bake over the top! Bake for 10-12 minutes. They are cooked when a toothpick comes out clean.
- Mix together sugar, cinnamon & ginger. Dip warm doughnuts into the sugar mixture and toss sugar over them to enrobe the donuts in spiced sugar. If the sugar doesn’t stick, brush them with melted butter and re-dip. There is plenty of extra (it just needs to be deep for the dipping/tossing)
You really want to use good maple syrup (grade B has the most maple-y flavor).
If you are going to use pre-blended flour, please use a good one. I like Jules’ Nearly Normal Flour and Cup4Cup from Williams-Sonoma. Bean based flours will not do well here.