Gluten Free Pumpkin Donuts

As Thanksgiving approaches I am thinking more along the lines of experimenting with our favorite holiday flavors. So I decided to use pumpkin this time. Usually it takes me several tries to get what I like, but this time it was great on the first try. 

.....keep in mind that I'm pretty sure my overall taste in things has diminished, but moving on...this should be good to everyone since I just used the same recipe as King Arthur's Flour and adjusted for the GF flours.

But here is an example of the results (or better said, what happens when you and the mister eat all the donuts for breakfast!!) I just LOVE a day off with my husband.

Pumpkin Donuts

1/2 cup vegetable oil

3 large eggs

1 1/2 cups granulated sugar

1 1/2 cups pumpkin purée (canned pumpkin)

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1/4 tsp baking soda

2 1/4 cups GF flour mix with xanthan (if it doesn't have xanthan add about 1/2 tsp)

Preheat oven to 350.

Beat wet. Add dry. Beat 3-5 minutes. Scoop into greased donut mold. Bake 12-15 minutes until spongy.

Turn out onto cooling rack. Roll in cinnamon sugar while warm.

*** I just checked my blog list and apparently never posted my sister's wonderful gluten free flour mix. It has the perfect weight and balance so you can use it in just about any normal recipe. Love it!! (I'll post that soon)