Maple Glazed Pumpkin Buttermilk Doughnuts (GF)
Serves: 10-12 doughnuts + holes
  • 1 cup Oat Flour
  • ⅓ cup Millet Flour
  • ½ cup + 2 tablespoons Sweet Rice Flour
  • 1½ teaspoons Cinnamon
  • ¼ teaspoon Ground Cloves
  • 14 teaspoon Ground Ginger
  • 14 teaspoon Ground Nutmeg
  • ¼ teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 Egg
  • ¼ cup Buttermilk
  • ½ cup Pumpkin Puree
  • ⅓ cup + 1 tablespoon Coconut Palm Sugar
  • 2 tablespoons Maple Syrup
  • Oil, for frying
  • 2 cups Confectioners Sugar (grind your own out of raw cane or turbinado sugar to keep it refined sugar free)
  • ¼ cup Maple Syrup
  • Water, as needed
  2. Place the oat flour, millet flour, sweet rice flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt in a large bowl and whisk together. Set aside.
  3. In another mixing bowl, whisk together the egg, buttermilk, pumpkin puree, coconut palm sugar, and maple syrup until smooth.
  4. Add the dry ingredients to the wet ingredients and mix together with a spoon until a thick dough forms. NOTE: this dough will be slightly soft and sticky.
  5. Dust your work surface generously with oat flour. Place the dough on the floured surface. Dusting your hands well with flour, press the dough down to flatten a bit. Dust the top of the dough generously with oat flour and roll out gently to about a ½"-3/4" thickness. Cut rings out of the dough using a well floured doughnut cutter. My cutter was about 2½" in diameter.
  6. Heat about 3" of cooking oil in a large pot to 350 degrees (a candy thermometer works great for this). Fry the doughnuts and holes, 3-4 at a time until golden brown and puffed on the outside. Each doughnut should take roughly 2-3 minutes to cook. Check to make sure doughnuts are cooked thoroughly on the insides and fry for a longer amount of time, if needed.
  7. Drain the fried doughnuts on a paper towel. When the doughnuts have cooled, dip the tops in the maple glaze and place on a wire rack to set.
  8. Best eaten the same day cooked.
  10. Place the confectioners sugar and maple syrup in a mixing bowl and whisk together. Whisk in water, 1 tablespoon at a time, until the glaze is smooth and runny, yet thick enough to coat the back of a spoon. Use to glaze doughnuts.
Recipe by The Kitchen McCabe at