Time to Make the Doughnuts...

There is an orchard near our house that makes the most amazing apple cider doughnuts. These are not the fluffy, airy puffs of dough covered in glaze that you get at a doughnut chain. These are dense, moist, cakey doughnuts, rolled in sugar. They are unreal. They are also completely off limits for this gluten free girl!

So when I stumbled upon a recipe for a doughnut that was quite similar in texture, I knew I had to tweak it! Hence… below you will find a recipe that will forever change your life. Ok, it won’t really, unless of course you eat more than one and your cholesterol levels go sky high. Then it actually WILL change your life.

My doughnuts are made with pumpkin puree… but that doesn’t mean you have to wait until the leaves start changing colors to make them. Make these bad boys for guests, a loved one’s birthday breakfast or to serve a friend with a cup of tea.

Be aware… the dough will be very fragile, so handle carefully when putting them into the hot oil. Once in, they become hearty! I suggest sliding each one on a spatula and then sliding it into the oil. To try and just pick them up will result in torn or oddly shaped doughnuts.

WARNING: The picture below reeks of sheer deliciousness. Please use caution and a paper towel to catch the drool.

Gluten Free Pumpkin Doughnuts

· 2 eggs

· 1 cup sugar

· 2 tablespoons butter, softened

· 1 cup canned pumpkin

· 1 tablespoon lemon juice

· 4 1/2 cups Pamela's Baking Mix (may need an extra ¼, if too sticky)

· 1/2 tsp salt

· 2 teaspoons pumpkin pie spice

· 1 cup evaporated milk

· Oil for Deep Frying (I use canola oil)

· 1 cup sugar

· 2 tsp cinnamon

In a mixing bowl. beat eggs, 1 cup sugar, and butter. Add pumpkin and lemon juice; mix well.

Combine Pamela's, salt, and pumpkin pie spice; add to pumpkin mixture alternately with milk.

Sprinkle 1/2 cup of Pamela's baking mix onto a clean work area. Use an ice cream scoop to measure dough for each doughnut (dough will be sticky). Drop each dough portion onto the prepared work surface. Gently turn until all sides are coated in Pamela's Baking Mix and dough is no longer sticky. Use your hands to gently shape each dough portion into a circle. Press your finger through the center of each dough portion all the way through to the work surface below; move your finger around so that you create a whole in the center of the dough, about 1'' in diameter. Gently transfer shaped dough to a floured cutting board.

In a cast iron dutch oven or deep fat fryer, heat oil to 350 degrees. Fry doughnuts, a few at a time, until golden, about 3 minutes (turn halfway through frying time with a slotted spoon). Drain on paper towel lined plates.

Combine 1 cup sugar and cinnamon; toss warm doughnut in mixture to coat. Makes at least 2 dozen, depending on size of doughnuts.