Baked Pumpkin Doughnuts

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

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Votes: 19
Rating: 2.37
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Servings 12people
Prep Time 10minutes
Cook Time 18minutes
Submitted By Carol Fenster, Ph.D.
This recipe was not tested by Bob's Red Mill. Gluten Free, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 2.37
You:
Rate this recipe!
Servings 12people
Prep Time 10minutes
Cook Time 18minutes
Submitted By Carol Fenster, Ph.D.
This recipe was not tested by Bob's Red Mill. Gluten Free, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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.
  2. In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  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.
  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.
Recipe Notes

*Egg Alternative: use 1/4 cup soft silken tofu in place of 1 large egg.

Products Used in this Recipe
Recipe Comments

One thought on “Baked Pumpkin Doughnuts

  1. Kristy

    The pumpkin doughnut burn on the outside but was still gooey and under cooked in the middle. It looked so unappealing, I didn’t even taste it.

    Reply

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