For the donuts:
- 3/4 cup quinoa flour
- 1/2 cup almond meal
- 1/3 cup pure cane sugar
- 1/4 cup sweet rice flour, (do not sub white or brown rice flour)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/8 teaspoon ground clove
- 2 large eggs
- 1/2 cup + 2 tablespoons low-fat buttermilk
- 1/3 cup unsweetened pumpkin puree,(canned or fresh)
- 3 tablespoons sunflower oil, (or other baking oil)
- 2 teaspoons pure vanilla extract
For the glaze:
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons pure maple syrup
- 1-3 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- Preheat your oven to 350° F and thoroughly grease 2 standard donut pans with softened butter. (We have found butter to work best for greasing. Be sure to apply a thick coat and the doughnuts will easily slide out.)
- In a large bowl combine the quinoa flour, almond meal, sugar, sweet rice flour, cinnamon, baking powder, nutmeg, ginger, salt, allspice, and clove. Mix well.
- In a medium bowl whisk the eggs together. Then whisk in the buttermilk, pumpkin, oil, and vanilla.
- Pour the wet into the dry and whisk or stir together until just combined (when you no longer see dry flour).
- Spoon batter into the donut pan about 1/8-1/4-inch from the top of the mold.
- Bake in the center of the oven for 18-24 minutes. Toothpick test for doneness.
- Let cool in the pans for 5-10 minutes then slide a thin, flexible spatula around the outside of each donut and carefully around the center. Remove each donut and place on a cooling rack until fully cool.
- Whisk together the glaze starting with 2 tablespoons of milk. Slowly add more for a thinner glaze.
- Drizzle the glaze over top or invert each donut into the bowl of glaze and let the excess drip off. Place on the cooling rack to let the glaze set.
- Serve once the glaze sets and keep stored in a sealed container in the fridge for 3-4 days. The glaze will soften after the first day.
If you want to make these to serve for dessert you can make the donuts 1 day ahead but we recommend glazing the day you plan to serve them.