Gluten-free Pumpkin Doughnuts

Name: Gluten-free Pumpkin Doughnuts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; O Organics Almondmilk, Organic, Original, Unsweetened; SIGNATURE SELECTS Pumpkin, 100% Pure; Value Corner Vanilla Flavor, Imitation; Act II Butter Lovers Butter; O Organics Cane Sugar, Granulated, Organic; Bob's Red Mill Super-Fine Natural Almond Flour; O Organics Coconut Flour; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Maizena Fortified Corn Starch, Vanilla Flavor; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Ground Cloves; McCormick® Ground Allspice; Dorot Gardens Crushed Ginger; Primo Taglio Cheese, Mascarpone; Swerve Confectioners; Lactaid Whole Milk; Walnut Halves; Land O Lakes Butter, with Olive Oil & Sea Salt

Serves 2

5 mins prep

15 mins cook

10 mins Assembly Time

30 mins total

Fabulous gluten-free pumpkin doughnuts with mascarpone glaze and candied walnuts.

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Gluten-Free Pumpkin Doughnuts

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Preheat your oven to 350 degrees
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In a large bowl, whisk together 3 large eggs, 1/3 cup of unsweetened vanilla almond milk, 1/4 cup of pumpkin purée, 2 teaspoons of vanilla extract, 3 tablespoons of melted butter and 1/3 cup of granulated sugar until fully combined

Place a mesh sifter over the bowl and add 1 1/3 cup of super fine almond flour, 1 teaspoon of coconut flour, 2 teaspoons baking powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of cornstarch, 1/4 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice and 1/4 teaspoon of ground ginger into it

Carefully sift the dry ingredients into the bowl

Mix until all of the ingredients are just combined (avoid over mixing the batter)

Fill the cavities of a greased doughnut pan 2/3 of the way

Bake at 350 degrees for 12-18 minutes (depending on the size) or until golden brown and set to a light touch

Transfer the baked doughnuts onto a cooling rack to cool fully before topping

Mascarpone Glaze

While the doughnuts cool, combine 4 ounces of room temperature mascarpone with 2 teaspoons of vanilla extract and 2 tablespoons of whole milk in a medium bowl and mix until smooth and creamy

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Add 1/2 cup of confectioners sugar 
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Mix until fully incorporated 
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Add additional milk, 1 tablespoon at a time, until your desired consistency has developed

Candied Walnuts

Set a sheet of parchment paper onto a cutting board

Add all of the ingredients into a medium non-stick skillet

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Place the skillet over medium heat
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As the butter and sugar begin to melt, stir constantly until all of the walnuts are completely coated

Immediately transfer the coated walnuts onto a sheet of non-stick parchment paper and separate them

Allow the candied walnuts to cool for 10 minutes

Use a rolling pin or meat tenderizer to crush some the walnuts into smaller pieces for sprinkling over the glazed doughnuts

Assembly

Once the doughnuts have cooled, dip into the mascarpone glaze

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Dip or sprinkle with candied walnuts
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Allow the topped doughnuts to sit until the glaze sets up a little

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Enjoy!
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