Imagine thinking you know someone and finding out you really don’t. Having them be a part of your life for 18 years, and then finding out something about them that astounds you.
That’s what happened to me last week – I’m still sort of dumbfounded.
My husband, the man I trust with my life and my children’s, confessed to me that he thinks pumpkin only belongs in pie.
Not in a cheesecake.
Not in pancakes.
Not definitely not in ice cream.
He says pumpkin is for pie. And only pie.
WHAT?!? Are you kidding me? When were you saving that bombshell for? Our 20th anniversary? For the past few years I’ve prepared pumpkin in numerous ways. I love the smell of baking pumpkin with the lingering notes of cinnamon, cloves, ginger, and nutmeg wafting through the house. I love how it adds moisture to baked goods and how it provides a natural orange tinge to everything it gets used in.
And I do love stopping by the coffee shops in autumn to savour a delectable pumpkin spice latte. Then, to find out this is something we don’t have in common. What a shocker.
It’s a good thing I love that man, this will just have to be an imperfection that I will learn to overlook, while I’m sharing a piece of Crustless Pumpkin pie with him. And it’s a good thing that my kids love all things pumpkin as much as their Mom. It gives me a reason to keep on creating new recipes – like these gluten free Baked Pumpkin Chocolate Chip Doughnuts – for us to enjoy.
*Note – please know that my marriage is in no way in danger by this startling discovery. We’re all good.
- 1/2 cup plus 1 Tablespoon brown rice flour
- 1/4 cup sorghum flour
- 2 Tablespoons potato starch (not flour)
- 2 Tablespoons dry milk powder
- 1 Tablespoon tapioca starch/flour
- 1 teaspoon baking powder
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 3/4 cup pumpkin puree (not pie filling)
- 1/2 cup brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F. Grease your doughnut pans.
- In a large bowl, whisk to combine the rice flour, sorghum flour, potato starch, dry milk powder, tapioca starch, baking powder, pumpkin pie spice, xanthan gum, salt, and mini chocolate chips.
- In a smaller bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pans.
- Bake in preheated oven for 12-14 minutes, or until the top of the doughnut bounces back when gently pressed on.
- Let the doughnuts sit in the pan for 5 minutes before removing them.
- Mix together 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. While the doughnut is still warm, gently toss them with the sugar/cinnamon mixture before placing them on a wire cooling rack. (The sugar mixture will only stick on the part of the doughnut that was in the pan.)
- These can be served warm, or stored in an airtight container once cooled. The sugar/cinnamon mixture will dissolve once they are stored in a container.
Looking for MORE GLUTEN FREE PUMPKIN GOODNESS? CLICK HERE!
This recipe is linked to Gluten Free Fridays.
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