Gluten Free Pumpkin Doughnuts

Those of you who follow me on social media will know pumpkins have slightly taken over my life (and my kitchen) lately.  I do think pumpkins are the most magical vegetables and I enjoy collecting them in all shapes, colours and sizes throughout October.  Come November they need eating though and this year I had quite a collection, thanks to some kind neighbours who gave us a couple of whoppers! I’ve always been fascinated by the American “pumpkin patch” and infamous pumpkin pie, a favourite at Thanksgiving.  I confess that until this year I had never eaten it and hadn’t understood that pumpkin pie was a sweet, not savoury affair. Well now that we are better acquainted pumpkin pie and I are firm friends and I’ve been experimenting with this magical vegetable and pumpkin pie spice A LOT!  So without further ramblings from me I bring you my recipe for pumpkin spiced doughnuts.  Oh, and because I’m gluten intolerant these little nuggets of gorgeousness are gluten free too, yay!

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This recipe uses my own pumpkin spice mix, which I have devised from reading various recipes online and adapted to suit my own tastes. Mix all the spices together and store in a Tupperware or jam jar and add to all your pumpkin recipes. 4tsp ground cinnamon, 2tsp ground ginger, 2tsp ground nutmeg, 1tsp ground all spice, 1/2tsp ground cloves

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For the Pumpkin Doughnuts

  • 100g Doves Farm plain flour
  • 1tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 2tsp of pumpkin spice mix (see above)
  • pinch of salt
  • 60g very soft butter
  • 2 eggs
  • 4tbsp sour cream
  • 9 table spoon of pumpkin puree (either make your own or buy it canned)
For the coating
  • 50g sugar
  • 2tsp pumpkin spice mix
Measure all the dry ingredients and place in a large bowl.  Add the butter, eggs, sour cream and pumpkin puree & mix until you have a smooth batter.
Lightly butter your doughnut tin (ah yes should have mentioned this before you’ll need to make a small investment in a doughnut tin to make doughnuts, but trust me worth every penny.  I have this adorable mini doughnut tin  and this recipe makes 3 dozen mini doughnuts). Using a teaspoon place the mixture into the tin, fill about two thirds full. Avoid covering the little divet so you get a nice doughnut shape. Bake at 180’C for 10mins.
Whilst your pumpkin doughnuts are cooking put the sugar and spice mix for the coating onto a plate or shallow oven dish and mix to combine.
As soon as your doughnuts are cooked, remove them from the tin and toss them in the coating.  Serve immediately.
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