Gluten Free Pumpkin Spice Donuts
Author: Amanda Paa, Heartbeet Kitchen
Ingredients
Donuts
- 60 grams Maskal Teff® ivory flour
- 55 grams sweet rice flour
- 30 grams millet flour
- ¼ cup organic cane sugar
- 1¼ teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon vinegar
- ⅓ cup + 1 tablespoon milk
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 3 tablespoons butter, melted
Coating:
- 1 tablespoon butter, melted
- ¼ cup organic cane sugar
- 1 teaspoon cinnamon
Instructions
- Mix flours, sugar, pumpkin pie spice, salt, baking powder in a bowl. Set aside.
- Whisk together vinegar and milk. Let sit for 5 minutes. Whisk in egg and vanilla, maple syrup, then melted (and cooled) butter.
- Pour wet ingredients into dry and stir until no flour streaks are left.
- Grease a 6 count donut pan, then spoon or pipe in batter. It will be thicker than normal batter. Smooth tops with back of a spoon.
- Bake for 11 minutes at 350 degrees, or until a toothpick comes out clean.
- Remove each from pan once cooled. Running a knife around the edges is helpful to get them out gently.
- Mix sugar and cinnamon for coating together. Brush donuts with butter, and dip in cinnamon sugar.
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