Gluten-Free Pumpkin Doughnuts Recipe with Chocolate Chips
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup white rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • ¾ teaspoon xanthan gum
  • ½ cup brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • 1 eggs
  • ¼ cup oil
  • ½ cup milk (I used almond milk)
  • ½ cup mini chocolate chips
Directions
  1. Preheat oven to 350 degrees. Grease doughnut pans.
  2. In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, baking soda, salt, and spices.
  3. Add pumpkin, egg, milk, and oil.
  4. Beat with an electric mixer on low speed just until mixed.
  5. Stir chocolate chips in by hand.
  6. Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
  7. Place the donut pans on cooling rack and let the doughnuts cool in the pans.
Notes
If using a donut maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15427