It is pumpkin time! They are popping up in stores and in the décor of many homes and landscaping. For many that means time for homemade pumpkin treats. Now, I am not a big fan of pumpkin as far as taste is concerned, but that doesn’t mean everyone feels like I do. In fact, I think I may be in the minority…even in my own family.
So, here’s what happened. A local grocery store puts out a cooking magazine a couple of times a year. On the back of the most recent magazine was a picture of some delicious looking donuts. As I read the recipe, I realized it would be quite easy to adapt. So in a spirit of wanting to challenge myself I decided to rewrite the recipe in an allergy friendly way and see what happened.
The first batch out the oven turned out great. They were fluffy (despite no egg), they were pumpkin, but not heavy with pumpkin. They tasted as “regular” as I thought they would if I had tasted the original way which was chuck full of wheat, egg, milk and butter.
So, not only did I make these donuts gluten free, milk free and egg free, I made them even healthier by baking them rather than deep fat frying them. I made a second batch just to make sure the recipe worked. Since I had so many donuts on hand I froze some. I am happy to report that these freeze well, and still taste great!
When measuring the flour, it is best to spoon the flour into the measuring cup and then level off. When you dump the flour into your mixing bowl and notice that the measuring cup may not have been “full” that is fine. That makes the recipe work better actually. After baking the donuts either dip in a cinnamon sugar mixture or a vanilla glaze.
So, you can have food allergies and still eat your pumpkin donut too!
Also shared at Gluten Free Fridays, Wellness Weekends , Slightly Indulgent Tuesday and Allergy Friendly Friday and Melt In Your Mouth Mondays. Allergy Free Wednesday . Gluten Free Wednesday.
Pumpkin Donuts Made Allergy Friendly
Ingredients:
- 1 1/2 cups loosely packed Bob’s Red Mill Gluten Free All Purpose Flour
- 1/4 cup sugar
- 1 T. baking powder
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/8 tsp. allspice
- 1/8 tsp. ginger
- 1/4 tsp. salt
- 3/4 tsp. xanthan gum
- 1 1/2 tsp. Ener-G Egg Replacer mixed with 2 T. warm water
- 3/4 cup rice milk
- 6 T. canned pumpkin
- 2 T. dairy and soy free shortening, melted
- 1 tsp. vanilla
Directions:
- Preheat oven to 325 by Discount Buddy”>degrees.
- Thoroughly mix the dry ingredients.
- In a seperate bowl, mix the egg replacer, rice milk, pumpkin puree, melted shortening and vanilla.
- Slowly stir the wet ingredients into the dry ingredients.
- Mix until smooth.
- Place about 3-4 tsp. batter in each donut spot in donut baking pan.
- Bake for 15-16 minutes.
- If dipping in sugar cool donuts in pan for 5 minutes before trasferring to cooling rack. If glazing donuts, cool donuts in pan for 15 minutes before transferring to cooling rack. (This tip I learned from Erin McKenna of Babycakes NYC).
Oh my, I am a HUGE pumpkin fan and these look wonderful! I’m so glad you were inspired to make them gluten free. I like the idea that they are not too pumpkin-y though, I think for donuts you wouldn’t want that flavor to be overwhelming. Thanks for sharing your recipe.
Quick question – can I use one regular egg instead of the egg replacer?
-Dana
Yes, one regular egg will do fine instead of the Ener-G egg replacer.
And yep…not too pumpkiny. Thanks for coming by!
My 3-year old and I were drooling over your pictures. These look delicious! We will have to christen our donut pan (that has sat unused since he “encouraged” me to buy it) with this recipe. Thanks for sharing!
Yes…what a great idea! Get those pans out and start baking. Plus I think a 3 year old would love to dip the donuts in sugar or glaze. Let me know what you think once you make them!
Love donuts, I make mine baked and I actually posted a recipe for ones too!
I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I’d love for you to check out as well 🙂
Hey Kammie, Thanks for stopping by…some how your comment got stuck in my spam folder, but I found you now! I did check out your apple protein donuts and they look awesome!
I am drooling!! YUMM! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com
Thank you for posting this up on Gluten Free Fridays!! I love anything fall. Anything donut. We will definately be cooking these at our house. I’m going to feature you as my friday’s favorite this week!! Congrats:)
Oh, thank you for choosing these pumpkin donuts as one of your top picks!
Thanks Cindy for choosing my pumpkin donuts as one of your top picks!
Thank you for linking up my pumpkin donuts on your site!
These look AMAZING! I’m adding them to my “to bake” list!!
Thanks. I’m sure you’ll love them!
About how many does this make? I don’t have a pan, is the dough thick enough that you could make a free-form donut?
It makes about 14 donuts. My donut pans are rather small. I do think that you could free form them as the dough is rather thick.
Thank you for sharing this recipe. I am looking forward to making donuts. Should the measurement in step 6 of the directions be 3-4 teaspoons or tablespoons? Do you make 14 mini donuts or regular size donuts? Thanks.
3-4 tsp. in a regular sized donut pan. Even the regular sizes are pretty small…as least my pans are. The mini donut pans I have seen could make donuts to be eaten in one bite I think. My donuts look big because I shot the photo so up close. Thanks for stopping by.
I want to make these! I don’t have any BRM flour though. What kind of flour mix would you recommend subbing for? I have Better Batter, Pamela’s Baking and Pancake mix, Pamela’s Artisan, Bisquick, and Cloud 9. Second question, if the mix already has Xanthan Gum in it would you recommend omitting or reducing the XG in the recipe? Thanks in advance!
I’m such a huge fan of BRM or homemade mixes, that I’ve never used Better Batter or Pamela’s. But I have heard really good things about Better Batter so that would be my first try, or maybe Pamela’s Artisan. And yes, omit the xanthan gum if your blend already contains it. I believe Pamela’s Artisan has guar gum in it, so I would still omit the xanthan gum. Thanks for coming by. I hope you like them. By the way, I have other donuts on the site too! 🙂
These look amazing! I’m going to need to go hunt down a donut pan, STAT!
Thanks! Donut pans seem to make it to the stores around Christmas, but if you can’t find one, there is always Amazon. Glad you like the looks of them!
Can you make it without the xantham gum? Is there a substitute that is not a gum?
If you don’t want to use xanthan gum, you could use guar gum. But that is still a gum. If you make them without a gum, they will be crumbly and fall apart.
Are you using Bob’s Gluten Free all purpose flour? I assume you are. These look really good if so, I’m planning to make these. I haven’t had a doughnut in about a year and a half.
Yes! I do use Bob’s Gluten Free All Purpose Flour. I didn’t realize I omitted that in the recipe, but I fixed it now. They are really good! I’m sure you’ll like them. I need to make them again too!
I have a cane allergy, so it’s always hard to find non-cane bakes good recipes (without brown sugar or molasses). I sub Palm sugar for granulated and it works great.
These donuts look amazing and I’m excited to try them. I wondered what the glaze recipe was you used for them. Thanks! Love that I discovered this site!
I’m glad you discovered this site as well! I love my readers! I’ve been using coconut sugar more and more and you’ll find quite a few recipes on this blog that use it if you just search around a bit. As for the glaze I just used a basic vanilla glaze from my Betty Crocker cookbook that uses margarine, powdered sugar, vanilla and water. Thanks for stopping by!
I finally got around to making these today! As I slid them into the oven, I realized the melted shortening was still sitting on the counter, unused. Even fat-free they came out really well! So, for anyone concerned about fat, they do still work wonderfully if the shortening is omitted. Lucky me!
I’m glad to hear I’m not the only one to make those kind of mistakes. 🙂 Good to know they work fat free.
Do you think using coconut milk and butter would work? Thank you for sharing your recipes!
I haven’t tried it, but I think that would work fine.
The coconut is great in this recipe..complete hit with my 2 year old fod allergy queen and 4 year old with no allergies.
Yea!
These look delicious, Peggy! I love all things pumpkin. Thanks so much for sharing on Gluten-Free Wednesdays. 🙂
Shirley
Oh, they are delicious. I have to make them again soon.
What a joy to find someone else who thinks this way. Marie-Jeanne Simeon Boggs