I have been asked for this recipe more times than I can count. Finally, I am adding this oldie but goodie to the blog just in time for Halloween and Thanksgiving. I have been making this recipe with FULL gluten since the year I was pregnant with my son, or even before that. It's hard to say exactly. Full of pumpkin and all the warm spices you could dream of, these moist muffins can be made with any variety of flours. The only ingredient I refuse to swap for alternative is the egg. The texture isn't the same without egg!
There are many Vegan family and friends around me, so don't fret! You can use chia/flax eggs as long as you whir the flax or chia and water in a blender to get the mixture ultra smooth. I suppose then it's all good.
1 c. oat flour
2 T. arrowroot flour
1 1/4 t. baking powder
1 1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground clove
1 t. sea salt
1 c. white sugar
1 c. pure pumpkin puree
2 flax or chia eggs
1/3 c. melted palm oil or avocado oil
OR you could use a one to one gluten free baking flour. My favorite is Cup 4 Cup, though I tend to prefer using more natural ingredients. Another option is using gluten free millet flour. If you don't have a problem with eggs, do 2 eggs. It's pretty darn good that way.
Bake in at 350 degrees F for 10 to 15 minutes (depending on whether you do the mini donuts or the large donuts). Let them cool for a brief 2 minutes then dunk in either cinnamon sugar combo or plain sugar.
These donuts are ALWAYS a fan favorite. SO yummy. Promise me you won't eat them all in one sitting. (wink wink)