Pumpkin Buttermilk Donuts

Ingredients

DONUTS:

2 eggs
2 cups buttermilk
1 cup pumpkin puree
1/4 cup butter, melted
5 cups gluten free flour blend
1 cup sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum

GLAZE:

3 cups powdered sugar
1/2 cup water
1 teaspoon pumpkin pie spice

Instructions

DONUTS:

Beat the eggs, buttermilk, butter and pumpkin in a large bowl with a whisk. In another bowl, combine the dry ingredients. Slowly fold the dry ingredients into the wet with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are combined well. Let the dough rest for 15 minutes. While it is resting, prepare the oil in a deep pot or dutch oven. Fill the bottom of your pan with oil, about 2 inches deep. Heat oil to about 375 degrees. Flour your counter top or board with additional gluten free flour and pat dough out to about 1/2-inch thickness. Cut with a doughnut cutter or biscuit cutter that is about 3 inches in diameter. Use a smaller cutter to cut out centers. Use these smaller cut outs for the “holes.” Carefully drop dough into hot oil. Cook until browned. The dough is already brown, but they will brown up nicely and float more when done. Turn to evenly cook. It does not take long for these to all cook up. Once they are cooked, place on paper towels or a wire rack to drain.

GLAZE:

Whisk together ingredients. Dip warm donuts into glaze. Place on clean wire rack to allow extra to drip off. This makes just enough glaze to coat all of the donuts, there was no extra when I was done with this recipe. Perfect amount!

You can also roll in cinnamon and sugar or powdered sugar.