Pumpkin Cake Donuts

This delicious dairy free fall recipe is slightly adapted from King Arthur Baking and is always a hit at my neighborhood clam bake.

Ingredients

Doughnuts:

• 1/4 cup (50g) canola or vegetable oil
• 4 large eggs, room temperature
• 1 1/2 cups (298g) granulated sugar
• 1 1/2 cups (340g) pumpkin purée
• 1 1/2 tsp pumpkin pie spice (3/4 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground allspice or cloves, and 1/4 tsp ground nutmeg)
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 3/4 cups plus 2 tbsp (291g) King Arthur Gluten-Free All-Purpose Flour (sold at Heinen’s and online)
• 1/2 tsp xanthan gum

Topping:

• 1/3 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
2. In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Whisk in the flour and xanthan gum until smooth.
4. Fill the wells of the doughnut pans about 3/4 full (about 1/4 cup of batter in each well).
5. Bake the doughnuts for 15 to 17 minutes, or until a toothpick or cake tester inserted into a doughnut comes out clean.
6. While the doughnuts are baking, mix together the cinnamon sugar topping ingredients in a small bowl.
7. Remove the doughnuts from the oven and let them cool in the pan for about 3 to 5 minutes.
8. After the doughnuts have cooled slightly, but while they’re still very warm, coat them in cinnamon sugar topping. You can do this by hand, just rubbing each doughnut with the sugar coating, or you can gently shake them in a bag with the cinnamon sugar.
9. Place each doughnut on a cooling rack and cool completely before enjoying. Store in a partially covered container at room temperature for several days. Enjoy as is or slightly reheated.