Monday, October 5, 2009

Gluten Free Frosted Pumpkin Doughnuts

"Autumn, the year's last, loveliest smile." ~ William Cullen Bryant


I love all of the seasons, but Autumn has a special place in my heart for her extraordinary foliage, and bountiful harvests. I am especially fond of pumpkins. I love looking at them, and of course eating them. My Gluten Free Frosted Pumpkin Doughnuts are one way I share my fondness of Autumn and pumpkins with my family.


Many of my readers commented on my Gluten Free Unbelievably Good Cake Doughnut recipe a few months back. These are just as delicious, but with a taste that will remind you of pumpkin pie. Pumpkin pie flavored doughnuts... oh yes. I serve my Gluten Free Frosted Pumpkin Doughnuts with hot apple cider on crisp autumn weekends.


How will you serve your Gluten Free Frosted Pumpkin Doughnuts?




Gluten Free Frosted Pumpkin Doughnuts

2 eggs

1 cup sugar

2 tablespoons butter, softened

1 cup cooked OR canned pumpkin

1 tablespoon lemon juice

4 1/2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

1/2 tsp salt

2 teaspoons pumpkin pie spice

1 cup evaporated milk

Oil for Deep Frying (I used peanut oil)

Frosting

3 cups confectioner's sugar

3-4 tablespoons orange juice

1 tablespoon evaporated milk


In a mixing bowl. beat eggs, sugar, and butter. Add pumpkin and lemon juice; mix well. Combine Pamela's Baking Mix, salt, and pumpkin pie spice; add to pumpkin mixture alternately with milk. Sprinkle 1/2 cup of Pamela's baking mix onto a clean work area. Use an ice cream scoop to measure dough for each doughnut (dough will be sticky). Drop each dough portion onto the prepared work surface. Gently turn until all sides are coated in Pamela's Baking Mix and dough is no longer sticky. Use your hands to gently shape each dough portion into a circle. Press your finger through the center of each dough portion all the way through to the work surface below; move your finger around so that you create a whole in the center of the dough, about 1'' in diameter. Gently transfer shaped dough to a dinner plate. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden, about 3 minutes (turn halfway through frying time with a slotted spoon). Drain on paper towel lined plates. Combine Frosting ingredients; spread over warm doughnuts. Yield: 2 dozen

*Recipe adapted from Taste of Home magazine

Enjoy!



























































12 comments:

  1. Oh gosh these look wonderful! I can almost smell them from here!

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  2. Thanks Karen! They are sooooo good... do try the recipe soon. :)

    Cheers!
    Cinde

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  3. Yum! I can't wait to make these! I have a whole pumpkins worth of pumpkin just waiting to be used. Using them for donuts, what could be better! :)

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  4. Enjoy your pumpkin doughnuts Chandice!

    Cheers!
    Cinde :)

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  5. Those sound so good! If you use canned pumpkin, would you cook the pumpkin first, or just add it straight from the can?

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  6. Hi Betsy,

    Thanks for stopping by! If you use canned pumpkin just use it straight from the can.

    Enjoy your pumpkin doughnuts...

    Cheers!
    Cinde :)

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  7. One mistake, Cinde: they are not in my mouth, right now!!! Oh how I wish they could be. Maybe I should change that..?

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  8. Lol! Big hug cakespy! You are sweeter than Cuppie (if that is possible!).

    Cheers!
    Cinde :)

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  9. Hi there!
    I just found your blog, but I've already added this to the "must try" list. LOVE stuff with pumpkin & spices this time of year, thanks for sharing! :)

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  10. Hi Jeanine,

    Welcome to Gluten Free Taste of Home! :) I'm with you, I LOVE anything made with pumpkin in the Autumn. In fact, I just made pumpkin pancakes about an hour ago... YUM!

    Cheers!
    Cinde

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  11. This is perfect. I was just shopping with my daughters today at Kmart and we saw the new doughnut maker. It's kinda like a waffle iron but you make doughnuts instead. I was going to start searching for doughnut recipes because I want to get it for Christmas for them. I like the idea of making them without the oil. I might just have to get it early. Just in time for the fall pumpkin harvest.

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  12. Thanks for stopping by! Let me know how the pumpkin doughnut recipe turns out using the doughnut maker.

    Cheers,
    Cinde :)

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