Soo you may have heard me talking/tweeting/instagramming about my friend Ashley‘s NEW COOKBOOK!!! As if it isn’t cool enough that the book is 100% about doughnuts (dream book, hollaaaaa) but all the doughnuts are baked (not fried) and gluten free! Currently her book is on a blog tour (you can check out the list of other participating bloggers plus extra details about the book here) and TWC is where it’s at today.
It is a beauty of a book with tonnes of gorgeous photos all styled and shot by Ashley herself. It took me a few hours (and two, full read-throughs of the book) to decide which recipe to make for this post – when faced with choosing between Maple Doughnut twists, Cinnamon Coffee Cake Doughnuts, Tiramisu (TIRAMISU!!) doughnuts and Vegan Gooey Chocolate Doughnuts, it’s kind of amazing that I managed to not end up making all of them.
But I had the pumpkin puree out (from other pumpkin food adventures) and was feeling particularly Autumn-y so I knew this recipe for Pumpkin Spice doughnuts was calling my name. Especially when I saw that there was maple syrup and cinnamon in the glaze. You can tell how much I loved the glaze from the fact I ended up completely coating all the doughnuts in it, not just dipping the tops in (whoooops!)
– You can easily make oat flour by grinding rolled oats in a blender or food processor until fine.
– I used a mini doughnut pan as I don’t have a standard sized one – I baked them for 10-12 minutes.
– You can used 2 to 2 1/2 tsp of pumpkin pie spice mix instead of the cinnamon, ginger, nutmeg, allspice and clove.
– make sure your oats or oat flour are certified gluten free, if required
– sweet rice flour can be found easily online – I got mine from amazon here
Pumpkin Spice Baked Doughnuts with a Maple-Cinnamon Glaze (gluten free!)
For the Doughnuts:
- 1/2 cup (60 g) oat flour (see notes)
- 1/2 cup (70 g ) sweet rice flour
- 1/4 cup + 2 tbsp , (76 g) pure cane sugar
- 1/4 cup (28 g) almond meal
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 2 large eggs
- 1/4 cup + 2 tbsp , (88 ml) milk
- 1/3 cup (82 g) pumpkin purée
- 2 tbsp (30 g) unsweetened applesauce
- 2 tbsp (28 ml) oil
- 1 1/2 tsp vanilla extract
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2 tbsp (40 g) maple syrup
- 1/2 to 1 tbsp , (8 to 15 ml) milk
- 1/2 tsp cinnamon
To make the doughnuts:
- Preheat your oven to 350 F (180 C) and grease your doughnut pan.
- Combine the first 12 ingredients (oat flour through to ground cloves) in a large bowl, mixing well. In another bowl, whisk the eggs together, then add the milk, pumpkin purée, applesauce, oil and vanilla. Whisk until well combined.
- Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).
- Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8- to 1/4-inch (3 to 6 mm) from the top. Bake for 18 to 22 minutes (see notes), until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
To make the glaze:
- Mix the glaze ingredients together until smooth. Add more milk if a thinner consistency is desired.
- Invert the doughnut into the glaze (I coated the whole doughnut with glaze), letting the excess drip off, or drizzle the glaze over the doughnuts. Let set until glaze has hardened.