A couple of weeks ago, I had the pleasure of traveling to Dallas, Texas, for the Gluten & Allergen Free Expo, run by my friend and colleague, Jen Cafferty. I was there to do a cooking demo and hang out with my gluten-free friends. You might have even heard that I had laryngitis. Ultimately, I had to have two microphones hooked up to me so the audience could hear me. Luckily, I didn’t need many words when it came to these doughnuts. Once the tasters starting being passed around to people, the doughnuts pretty much spoke for themselves.
For the pumpkin doughnuts:
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
½ cup vegetable oil
1 tablespoon pure vanilla extract
For the maple glaze:
1 cup confectioners’ sugar, sifted
3 tablespoons pure maple syrup
2 teaspoons water
Sprinkles, for topping
- Preheat the oven to 350º. To make the pumpkin doughnuts, grease two nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
- In a medium bowl, whisk together the sugar, eggs, pumpkin puree, oil and vanilla until smooth. Add to the flour mixture; stir until just combined. Fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let cool completely.
- Meanwhile, make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water until smooth. Dip the doughnuts into the glaze, set on a rack placed over a baking sheet and top with sprinkles; let set, about 15 minutes.