Serving Size: 8 to 10 standard doughnuts, or 20 to 24 mini dough
from page 50 of the book 'Baked Doughnuts for Everyone', by Ashley McLaughlin
For the Doughnuts:
1/2 cup (60 g) oat flour (see notes)
1/2 cup (70 g ) sweet rice flour
1/4 cup + 2 tbsp (76 g) pure cane sugar
1/4 cup (28 g) almond meal
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp allspice
1/8 tsp ground cloves
2 large eggs
1/4 cup + 2 tbsp (88 ml) milk
1/3 cup (82 g) pumpkin purée
2 tbsp (30 g) unsweetened applesauce
2 tbsp (28 ml) oil
1 1/2 tsp vanilla extract
For the Glaze:
1 cup (120 g) powdered sugar
2 tbsp (40 g) maple syrup
1/2 to 1 tbsp (8 to 15 ml) milk
1/2 tsp cinnamon
To make the doughnuts:
Preheat your oven to 350 F (180 C) and grease your doughnut pan.
Combine the first 11 ingredients (oat flour through to ground cloves) in a large bowl, mixing well. In another bowl, whisk the eggs together, then add the milk, pumpkin purée, applesauce, oil and vanilla. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8- to 1/4-inch (3 to 6 mm) from the top. Bake for 18 to 22 minutes (see notes), until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
To make the glaze:
Mix the glaze ingredients together until smooth. Add more milk if a thinner consistency is desired.
Invert the doughnut into the glaze (I coated the whole doughnut with glaze), letting the excess drip off, or drizzle the glaze over the doughnuts. Let set until glaze has hardened.