First of all, hats off to those of you who have to deal with major food allergies day in and day out! You are rockstars! And thank you to all my sweet gluten-challenged friends who have helped me along in my journey of learning how to bake gluten-free!
You see, I was brining donuts to our Sunday School class for over a month before I finally asked our teacher why she never had a donut. Turns out she has an auto-immune response to gluten (a recent diagnosis.) I felt terrible. Here I was brining in these tempting foods every week and she said nothing! She is super sweet and gracious and would never ask for an accommodation; but I have made it my mission to learn how to make some delicious gluten-free breakfast treats.
Last night I failed again! This gluten-free thing is hard! It’s in Eve-Ry-Thing!!! Last time I bought nuts that might contain wheat. What? So this time I carefully checked and purchased all of my ingredients, figured out what measurements I wanted to try, filled my donut pan, placed it in the oven, and began to clean up! That’s when I realized that I hadn’t checked the pumpkin pie spice!
Sure enough, those dreaded words, “May contain gluten.” Ahhhhh! Gluten, you have defeated me once again! But I am on to you! My sweet GF friends have already told me that McCormick is the go to brand to get GF spices! I won’t be fooled again! I was also encouraged by today’s sermon entitled “Dealing with the Giant of Failure.” So next week, I’ll get back in the kitchen and try again
Here’s the recipe! If you make it, don’t forget to check your pumpkin pie spice! 😉 If you don’t already have one, this the the Donut Pan I use!
Gluten-Free Pumpkin-Spice Chocolate-Chip Donuts
Prep Time: 1 mins Cook Time: 10 mins Total Time: 20 mins Servings: 18 donuts
1 Can Pumpkin Puree
2/3 C Milk
2/3 C Brown Sugar
1 tsp Pumpkin Pie Spice
2 C King Arthur Multi-Purpose Flour (Or your favorite GF baking flour)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
- Double check ALL of your ingredients for allergy warnings. Don’t skip this step!
- Preheat Oven to 350
- Combine pumpkin, egs, milk, brown sugar & pumpkin pie spice and mix well
- in a separate bowl combine flour, baking soda, baking powder & salt and whisk briskly for 1-2 minutes.
- Combine all the ingredients and mix well.
- Put batter into a piping bag or ziplock bag with a corner cut off, and pipe into a well greased Donut Pan.
- Sprinkle Chocolate Chips on top.
- Bake at 35 for 9-11 minutes
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