Gluten-Free Pumpkin Doughnuts Recipe with Chocolate Chips

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Chocolate chips, mini
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Potato starch
  • 1/4 tsp Salt
  • 1/2 cup Tapioca flour
  • 3/4 cup White rice flour
  • 3/4 tsp Xanthan gum

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1/2 cup Milk

Found on premeditatedleftovers.com

Description

Ingredients

• ¾ cup white rice flour
• ½ cup tapioca flour
• ¼ cup potato starch
• ¾ teaspoon xanthan gum
• ½ cup brown sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup pumpkin puree
• 1 eggs
• ¼ cup oil
• ½ cup milk (I used almond milk)
• ½ cup mini chocolate chips

Directions

• Preheat oven to 350 degrees. Grease doughnut pans.
• In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, baking soda, salt, and spices.
• Add pumpkin, egg, milk, and oil.
• Beat with an electric mixer on low speed just until mixed.
• Stir chocolate chips in by hand.
• Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
• Place the donut pans on cooling rack and let the doughnuts cool in the pans.