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Monday, October 29, 2012


Posted by Bryna Bear aka Gluten Free Baking Bear
     These baked Pumpkin Spice doughnuts are perfect for the autumn season.  These are flavorful and moist with the perfect doughnut denseness. The worms in dirt cupcakes are made from the recipe on my Chocolate Cake post.
     I invented the doughnut from a regular vanilla cake recipe I found on-line.  I have been trying various vanilla cake recipes to find the perfect one to make for my friend’s daughter’s wedding.  I will be making a small two-layer wedding cake for the GF guests.  This recipe looked great in the photos, but the texture turned out differently than it looked with GF flours.  Not good for a wedding cake, but perfect for doughnuts.
     I will also give instructions for vanilla doughnuts in case you are not crazy about pumpkin and spice ones. (My sister says she doesn’t like pumpkin at all, but she took one taste and then ate the whole thing.)
     These are baked in doughnut shaped pans and not fried like regular doughnuts.  The brown butter glaze is amazing.  I am with Julia Childs with the butter thing…”If you're afraid of butter, use cream.”  Nothing tastes so wonderful as butter in baked goods.  My son is Vegan, so I make most things in a dairy-free and egg-free version.  Please, if you have no dairy restrictions, try the brown butter glaze!

                                PUMPKIN SPICE DOUGHNUTS
1 cup
Sorghum Flour
½ cup
Chickpea Flour
½ cup
Tapioca Flour
1 tsp.
Xanthan or Guar Gum
1 tsp.
4 tsp.
Baking Powder
2 tsp.
Cinnamon             (Omit for vanilla doughnuts.)
1 tsp.
Ground Ginger      (Omit for vanilla doughnuts.)
½ tsp.
Ground Cloves      (Omit for vanilla doughnuts.)
1 cup
Sugar (I use evaporated cane juice.)
½ cup
Unsalted Butter (for Vegan or Dairy-Free use non-hydrogenated margarine such as Earth Balance)
¼ cup
Cream or Milk (for Vegan or Dairy-Free use non-dairy milk or cream such as soy or almond.)
¾ cup
Pumpkin puree.  (For vanilla doughnuts use ¾ cup milk, cream or non-dairy milk or cream.)
Eggs  (For Vegan - In a small bowl mix until frothy: ½ cup water; 2 Tbs. cornstarch; 2 tsp. oil; ¼ tsp. baking powder; and 1/8 tsp. xanthan or guar gum.)
1 tsp.
Pure Vanilla Extract

     Preheat oven to 350 degrees.
     Grease doughnut pans.  Recipe will make 12 large doughnuts and 6 small ones.
     In a medium sized bowl add flours, spices, xanthan or guar gum, salt and baking powder.  Mix with a whisk until well blended.
     In a separate bowl or the bowl of a stand mixer cream sugar and butter or margarine until fluffy.
Batter in mixing bowl.
     In a separate bowl add eggs or egg replacer; vanilla; milk or cream or non-dairy milk; and pumpkin puree (or extra milk for vanilla doughnuts). Mix until well blended.
     Add the flour mixture alternately with the egg mixture to the creamed butter and sugar.
     Beat until well blended and smooth.  Be sure to scrape down the sides of the bowl half way through.
Squeezing batter from a plastic baggie into a greased doughnut pan.
     Place batter into a large plastic baggie and cut the tip of one corner large enough to allow batter to squeeze out in to the doughnut pan.
     Squeeze the batter into the doughnut pans.  Batter should be just under the top of the pan.
Glazed and unglazed doughnuts on a rack with waxed paper underneath to catch  drips.
I made large and small doughnuts and some doughnut holes with a cake-pop pan.
Raw dough in large and small doughnut pans.

     Bake in the center of the oven for 20-25 minutes until cake springs back when touched lightly with a finger or when a toothpick inserted in the thickest part comes out clean.

½ cup (1 stick)
Unsalted Butter
¾ cup
Confectioner’s Sugar
2 tsp.
2 Tbs.
Milk or Cream

Brown butter pan with burnt residue left inside.
     In a small saucepan, heat butter over medium heat.  Stir occasionally until butter gets light brown in color, about 10 minutes.  Remove from heat and pour butter into a bowl.  Leave burnt sediment in the saucepan.
Bowl with brown butter glaze waiting for the doughnuts to be dipped.
     Add sugar, vanilla and milk to the browned butter and stir until smooth.  I like to use a small whisk to do this so that there are no lumps of sugar.  Use the glaze right away or it will get firm.  You can reheat it by putting it in the microwave for 20-30 seconds or by heating the bowl of glaze in a bowl of water over hot water until it is runny again.
     Place a rack on a sheet pan or piece of wax paper to catch glaze drippings.
     Dip top half of each doughnut into the glaze and then place the doughnuts on the rack and allow the glaze to set.

Vegan doughnuts with Maple Cinnamon Glaze.
¾ cup
Confectioner’s Sugar
1 Tbs.
Pure Maple Syrup
½ tsp.
1 Tbs.
Non-Dairy Milk

     Add all ingredients in a bowl and mix with a whisk until smooth.  Add more milk or sugar as needed to make the consistency you prefer. This recipe makes a thin ‘see-through’ glaze.  For a thicker glaze add more sugar until spreadable.

     Make one recipe of Chocolate Cake with Chocolate Glaze found on a previous blog post.
     Sacrifice 2 or 3 un-iced cupcakes by removing the paper liner and crumbling them into a bowl.  The cake crumbs (dirt) should be no larger than small lumps of cake.
     Dip remaining cupcakes one at a time into the chocolate glaze and then into the cake crumb dirt.  Set on a plate or rack to set.  If you run out of crumbs, crumble additional un-iced cupcakes as needed until all the cupcakes are glazed and dipped in the cake crumbs (dirt).
Cutting marshmallow in half with a kitchen scissors.
Opening up cut marshmallow into a worm shape.
Putting natural dye eyes on marshmallow worm with a toothpick .
     Using a kitchen food scissors, cut marshmallows (use vegan marshmallows for vegan cupcakes) half way up the center.  Then bend the marshmallow (worm) flat and place onto the cupcake topped with cake crumbs (dirt). 
     Make eyes on each ‘worm’ by dipping a toothpick into natural red dye and dotting the dye where you want the worm eyes.



  1. Recently stumbled upon your blog and I love it! Homemade doughnuts were something my grandmother always seemed to have during visits and I'm looking forward to trying your pumpkin spice recipe!

    One question though, I'm still fairly new to being gluten free and figuring out all the flours. Is there any flour you know of/could recommend as substitution for the chickpea? Since I'm allergic to chick peas :(


    1. I am so happy to hear that you you like my blog.
      To replace the chickpea flour in this recipe I would use GF oat flour. You could also replace it with sweet rice flour or a bit of both the oat and sweet rice flours. Sweet rice flour is very fine and I think results in a better texture than regular rice flour in cakes, cookies, pies etc.
      I hope this was helpful. Let me know how the doughnuts come out.

    2. Very helpful, thank you! My batter seemed sticky.. your pictures look like the dough went nicely into the doughnut pans and I has to use a spoon to guide it around to form shape. Turned out good, though. And considering I gave a couple to neighbors and they asked for more, I'm guessing they couldn't have been too bad! :)

      And.. looking back at your suggestion I see, sweet rice flour which I had.. but completely forgot! (that's what I get for baking at 11pm). Might be why it was sticky..

      Thanks again, can't wait to try some of your other recipes, they all look so yummy!

    3. So glad that the doughnuts were enjoyed even with a 'sticky' batter. Just a few things about sticky batter...GF batter is never the same as regular batter in consistency. I have found that to measure out tapioca flour (same for arrowroot or cornstarch as well) it is best to dip the measuring cup into the flour. This gives a bit more of this flour which works better in recipes. The other flours I spoon into measuring cups and level out the top with a knife as I used to do with regular flour. Do not be tempted to add more flour to make the batter the same as regular flour batter as the end result will not be right. Cakes will be denser and cookies harder and breads too tough. It is best to figure out ways to work with the softer wetter batters. (For example with roll out cookies I freeze the dough before cutting it out to get better shapes and I keep refreezing as I work to get them hard before transferring the cookies once formed and hard before baking them etc. This is more work than traditional flour roll cookies, but the softer GF dough will not hold shapes well without the extra steps.) Often the GF batter or dough doesn't look like it 'should' but the end results are great.


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