Servings: 12 doughnuts
- 2 cups all-purpose gluten-free flour *add 3/4 tsp. xanthan gum if your flour blend does not contain it.
- 2 red potatoes small, peeled and quartered
- 2 eggs
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 cup maple syrup
- 1/3 cup coconut cream
- 1/4 cup vegetable oil
- 1 cup pumpkin puree *plain, no spices
- 2 tsp. cinnamon ground
- 2 tsp. nutmeg ground
- 1 tsp. cardamom
Preheat oven to 350ºF, and grease a doughnut pan.
Peel and quarter the potatoes and place them in a saucepan filled with water. Bring to a rolling boil and cook until they are fork tender. Drain and set aside to let cool slightly.
In the meantime, combine all dry ingredients in a large mixing bowl, and stir to combine.
Then, in a medium mixing bowl, combine all the wet ingredients, except for the vegetable oil.
Once potatoes have drained and cooled slightly, mash them very thoroughly with a fork or potato masher. Ensure that all lumps have been mashed!
Add the wet ingredients to the dry ingredients. Then, add your vegetable oil and mashed potatoes. Stir continuously for several minutes to make sure that all batter ingredients are fully incorporated.
Carefully distribute the batter into your greased doughnut pans. Make sure that the batter is fully smoothed out and pushed down into the doughnut pans so that you don't get holes in your doughnuts.
Bake doughnuts for 20 minutes, or until a cake tester comes out clean. You may need to bake for 3-5 minutes longer depending on the size of your potatoes.
Garnish with cinnamon sugar, powdered sugar, or whatever delish ingredients you want!
You can make a regular version of these doughnuts by using standard all-purpose baking flour and reducing the amount used to 1.5 cups.
Serving: 1person | Calories: 196kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 175mg | Potassium: 259mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3217IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg