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Gluten-Free Baked Pumpkin Donuts

Gluten-Free Baked Pumpkin Donuts

Make the best batch of Gluten-Free Pumpkin Donuts!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12 serving

Calories: 119 kcal per serving

Ingredients

  • 1 Cup - Gluten-Free All Purpose Flour
  • 6 Tbsps - Sugar
  • 1 teaspoon - Salt
  • 6 Tbsps - Skim Milk
  • ¼ teaspoon - White Vinegar
  • 1 teaspoon - Baking Powder
  • ¾ Cups - Pureed Pumpkin
  • 1 - Egg
  • ½ teaspoon - Vanilla
  • ½ teaspoon - Cinnamon
  • 1 teaspoon - Pumpkin Pie Spice
  • 1 Tbsp - Butter
  • 1 Cup - Powdered Sugar
  • ½ Tbsps - Milk
  • ½ teaspoon - Vanilla Extract

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixer add in the dry ingredients then mix in the wet ingredients until the batter is well combined.
  3. Spray a donut Pan with nonstick baking spray and then using either a spoon or a cake decorator bag, pipe in the donut batter. If using a bag, fill up the bag then cut the end off and pipe into the pan. These typically need to be about 3/4 full to allow a little room for the donut to rise.
  4. Bake these in the oven 10 minutes or until nice and brown.
  5. Cool donuts on a wire rack for 5-10 minutes.
  6. While the donuts cool, in a medium-sized bowl, whisk together the glaze ingredients.
  7. Carefully dip the donuts into the glaze top side down and onto the wire rack so that the excess can drip off.
  8. Top with cinnamon and serve.

Nutrition

Energy: 119 kcal | Total Fat: 2 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 18 mg | Total Carbs: 26 g | Fiber: 0 g | Sugars: 17 g | Proteins: 1 g | Sodium: 213 mg | Polyunsaturated: 0 g | Monounsaturated: 0 g

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