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These Gluten-Free Yeast-Raised Doughnuts with Pumpkin Filling are super light, airy and soft. The pumpkin filling is super creamy and perfectly spiced.

Gluten-Free Yeast-Raised Doughnuts with Pumpkin Filling

Gluten Free Stories
These Gluten-Free Yeast-Raised Doughnuts with Pumpkin Filling are super light, airy and soft. The pumpkin filling is super creamy and perfectly spiced.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine Gluten-Free, Lactose-Free, Low FODMAP, Vegetarian
Servings 14 donuts

Ingredients
  

  • 350 g gluten-free flour
  • 1 tsp salt
  • 1/4 tsp  cream of tartar
  • 1/4 tsp baking soda
  • 50 g sugar (1/4 cup)
  • 3 tsp instant yeast
  • 1 tsp apple cider vinegar
  • 2 large eggs
  • 240 ml lactose-free milk (1 cup) full-fat
  • 60 g unsalted butter (1 /4 cup) melted and cooled
  • light cooking oil for frying.

For the Pumpkin Filling

  • 220 g canned pumpkin puree (1 cup) * see Low FODMAP notes above in the post
  • 115 g lactose-free cream cheese (1/2 cup)
  • 60 g powdered sugar (1/2 cup)
  • 1 1/2 tsp pumpkin spice

Instructions
 

  • In the bowl of your stand mixer, whisk together the flour, salt, cream of tartar, baking soda, sugar, and instant yeast.  Fit the mixer with the paddle attachment and add the vinegar, eggs, lactose-free milk and melted butter, and mix to combine. Mix on low speed until the liquid is absorbed by the dry ingredients, then turn the mixer speed to high and mix for about 3 minutes or until everything is very well combined. The dough will be slightly wet.
  • Place the donut dough .in a lightly greased bowl or container, cover it and place it in a warm spot to rise for about 1 hour or until double in size. (you can keep the dough for up to 2 days in the refrigerator).
  • When you’re ready to work with the dough, turn it out onto a lightly floured surface. Line rimmed baking sheets with unbleached parchment paper and set them aside. Sprinkle the dough lightly with some extra flour. Using a rolling pin, lightly roll it out to about 1inch (2.5cm) tick.
  • Using a round cookie cutter or a jar, cut the doughnuts rounds and place them on the prepared baking sheet, leaving space apart. Cover the baking sheets with oiled plastic wrap, and place in a warm spot. Let them rise for about 40min.

Deep-Frying Instructions.

  • In a large, heavy-bottom pot heat at least 2 inches of oil to about 350 degrees F (170 degrees C).
  • Fry the donuts in small batches, for about half a minute per side, or until golden brown. Remove with a slotted spoon and place them over kitchen paper to drain.
  • Toss the donuts in sugar and cinnamon or just dust them with powdered sugar.

Air-Fryer Instructions.

  • Spray the bottom of the Air Fryer basket with non-aerosol cooking oil spray. Place as many donuts as will fit comfortably in the basket of your Air Fryer in a single layer, without crowding. Spray or brush the tops of the donuts generously with cooking oil, and place in the Air Fryer. Set the machine to fry at 380°F for 12 minutes. Let them cook for about 6 minutes. Remove the basket carefully from the fryer and, using heat-safe tongs, flip each of the donuts over. Spray or brush again generously with cooking oil, and return to the fryer. They are done when they are lightly brown all over. Remove the donuts and place on a wire rack to cool. Repeat with the remaining donuts.

Baking Instructions

  • Heat the oven to 350 degrees F (175 degrees C). Line a baking tray with a baking paper, place the doughnuts and brush them with melted butter.
  • Bake for about 15min or until risen and golden brown. Rotate tray during baking if needed to get color all over.

To Make the Pumpkin Filling

  • Beat all of the ingredients on high in a stand-alone mixer until smooth.
  • Refrigerate until donuts are finished.
  • Add the cream into a piping bag with a long filling tip.
  • Poke a hole in each donut and fill with cream.
  • Enjoy!
Keyword Gluten-Free Yeast-Raised Doughnuts with Pumpkin Filling, Low FODMAP Yeast-Raised Doughnuts with Pumpkin Filling