GF Pumpkin Donut Holes
Thanks to Comfy Belly's Pumpkin Muffin recipe for giving me a starting point.
Makes ~ 3 dozen holes
1/2 cup roasted pumpkin puree (or use canned pumpkin)
3/4 cup maple syrup
1/2 cup sweet rice flour
6 tablespoons arrowroot starch
6 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon allspice
1/2 cup fine maple sugar + 1 teaspoon cinnamon, optional for coating the finished donuts
+Fat to fry in, I used rendered beef tallow but of course you could use another high heat fat/oil.
-Warm your fat/oil, you will need at least an inch but preferably two inches in a heavy pot. I use a enameled cast iron dutch oven to fry in.
-Mix the pumpkin, syrup and eggs by hand or in a food processor.
-Whisk together the dry ingredients and add to the wet. Process or stir until combined.
-When the fat reaches 350 degrees F, scoop tablespoon sized blobs of batter carefully into the hot fat. Add more blobs but do not overcrowd.
-Turn the holes gently with a wire spider or slotted spoon. Fry until dark golden brown, ~ 1 1/2 minutes. For the best results time a sacrificial hole and cut it open at one minute to see if the interior is cakey and cooked through. Then judge how much more than one minute you may need of frying time.
-Remove the donuts and drain on a wire cooling rack set over a baking sheet to catch any dripping grease.
-After they have cooled enough to handle quickly, roll them in maple sugar and cinnamon mixture. They are also good with a chocolate glaze.
*In search of a vegan pumpkin donut made with wheat flour? Here is my recipe from a few years ago. For a gluten-free and vegan option, I am fairly certain that these recent donuts would work well with flax eggs (1 tablespoon flaxseed meal + 2 tablespoons water = 1 egg) but I haven't tried it yet.
Some Halloween pictures to share as well, one of the family
Me and my little devil, Alex
Angel Penny and John the dark wizard