Friday, September 21, 2012

{Allergy Free} Pumpkin Donuts

It's fall and I'm using pumpkin in any way I can.  I love the smells of pumpkin, cinnamon, and nutmeg coming from the kitchen.  It was time for a new donut recipe so we decided to try some pumpkin donuts.  These were so soft and yummy.  The kids each ate four apiece!

Pumpkin Donuts

1 cup flour blend
3/4 teaspoon xanthan gum
6 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon white vinegar
6 Tablespoons rice milk
1 cup pureed pumpkin
1 1/2 teaspoons egg replacer whisked with 2 Tablespoons rice milk
1/2 teaspoon vanilla
1 Tablespoon Earth Balance Soy Free, melted

1 cup powdered sugar
1/2 Tablespoon melted Earth Balance Soy Free
1 teaspoon vanilla
Rice milk

Preheat oven to 325 and spray donut pans.
In mixer, add dry ingredients and then add the wet ingredients and mix well.
Spoon batter into donut pans and bake for 10 minutes.
Turn out onto wire racks immediately and add glaze.

To make glaze:
Whisk together powdered sugar, melted Earth Balance, and vanilla.  Slowly add rice milk until glaze is thin enough to pour over donuts.  I think I added 1 Tablespoon to mine.


annette @ A Net In Time said...

sounds good... curious.. where does one find xanthan gum? Can't see I really know what that is.

Lexi Henegar said...

Xanthan gum can be found at health food stores (and can be ordered online). I think my local grocery store carries it in the specialty foods (gluten free) section. It is used in gluten free baking as a binding agent to keep the baked goods from crumbling ;) If you are baking these with regular flour you can omit the xanthan gum completely. Wheat flour does not require xanthan. But because we have a wheat allergy we bake everything gluten free.

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