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Home » Recipes » Baked Pumpkin Doughnuts
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Baked Pumpkin Doughnuts

This recipe was not tested by Bob's Red Mill. Gluten Free, Soy Free.

Directions

Step 1

Preheat 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 2

In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

Step 3

In 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 4

Spoon 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.
Baked Pumpkin Doughnuts

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12

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Products Used in this Recipe

Gluten Free
Garbanzo Bean Flour

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Gluten Free
Potato Starch

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Gluten Free
Tapioca Flour

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Baking Aids
Xanthan Gum

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Baking Aids
Brown Sugar

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