Baked Pumpkin Doughnuts
By Bob's Red Mill
Prep Time
10 minutes prep, 18 minutes cook
Number of Servings
Makes 12 donuts
Recipe Source
Ingredients
- 2 Tbsp sugar
- 1 cup garbanzo bean flour
- 1⁄2 cup potato starch
- 1⁄4 cup tapioca flour
- 1 tsp xanthan gum
- 2 1⁄4 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1 1⁄2 tsp baking powder
- 1 1⁄2 tsp baking soda
- 1⁄2 tsp sea salt
- 1 large egg (or tofu)
- 1 cup buttermilk
- 3⁄4 cup brown sugar, lightly packed
- 1⁄2 cup canned pumpkin
- 3 Tbsp canola oil
- 1 tsp grated lemon peel
Directions
- Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
- In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the egg (or tofu,) buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon 1⁄4 cup batter into prepared doughnut molds.
- Bake 15 to 18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.
Nutrition Info
Made with egg: 151 Calories, 3 g Protein, 14 mg Cholesterol, 25 g Carbohydrates, 13 g Total sugars (11 g Added sugars), 2 g Fiber, 5 g Total fat (1 g sat), 252 mg Sodium, ★ Vitamin A, Calcium, Folate, Phosphorus
Contributor
Bob's Red Mill
In 1968, while Bob was managing a JC Penney Auto Center in Redding, California, providence struck when he happened to visit the public library.
There, something drew him to John Goffe’s Mill, the story of a man who—with no prior experience—resurrected his family’s ancestral mill and ground wheat into flour.
This chance encounter created Bob's Red Mill and changed the course of the Moore family forever, and created a ripple effect that has enriched the lives of everyone who enjoys wholesome whole grains.
