Love From Amy’s Kitchen: GF Pumpkin Spice Donuts

During the Fall months, one of my favorite things to do, when the weather is chilly, is to stay at home and bake. There’s nothing like eating pastries and drinking coffee, especially ones with seasonal flavors. I recently bought a silicone donut baking mold and I couldn’t wait to try out some recipes. I, of course, wanted to include something pumpkin spice-y but then I also found a recipe for another unique flavor so I thought I would include that for grins and giggles.

Pumpkin Spice Donuts

Yes, that is a picture of a half-eaten donut on top. I just had to cut into one as soon as it came out of the oven to make sure it turned out. This recipe made more of a cake donut consistency and texture–definitely more dense than the regular glazed donuts.

  • 1 cup + 1/4 cups Bob’s Red Mill Cup for Cup Gluten Free Flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup pumpkin puree
  • 1 + 1/2 tsp pumpkin spice blend
  • 2 1/2 tablespoons unsalted butter, melted
  • 1/2 cup milk

Combine the dry ingredients and wet ingredients together and blend with a spatula until a nice dough forms. I think I baked these on 350 degrees for about 18-20 mins. This recipe makes 6 donuts. So yum. You can glaze these with so many things– brown sugar, chocolate, white chocolate peanut butter, cream cheese, etc.

Lavender Lemon Donuts

I saw some Lavender extract paste in the baking section at the grocery store and just knew that I had to make something yummy. I have had lavender lemon pastries before so I thought that would be a fun recipe to try out. This recipe produced fluffier donuts than the other ones.

  • 1¾ cup Bob’s Red Mill Cup for Cup Gluten Free Flour
  • ¼ cup cornstarch
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 tablespoon freshly squeezed lemon juice (also to taste)
  • 2 tsp Lavender extract paste (also to taste)

Again, combine dry ingredients with wet ingredients and blend with a spatula. Bake on 425 degrees for about 10 mins. This recipe makes 12 donuts.

Bon appetit!

Love from, Amy.


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