Baked Pumpkin DoughnutsContributed by: Carol Fenster, Ph.D.This recipe was not tested by Bob's Red Mill. Gluten Free, Soy Free.
DirectionsStep 1Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 3 tablespoons sugar, tapping out excess.Step 2In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.Step 3In another bowl, whisk together the egg (or tofu – see below), buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined.Step 4Spoon 1/4-cup batter into prepared molds. Bake 15-18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter.Makes 12 doughnuts. Notes*Egg Alternative: use 1/4 cup soft silken tofu in place of 1 large egg. |
 Prep Time: 10 minutes Cook Time: 18 minutes Total Time: 28 minutes Servings: 12 Rating (Not yet rated) Products Used in this Recipe
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