Tips for Delightful Baked Pumpkin Donuts:
- Use a piping bag to get the batter into your donut pans! This will streamline the whole process (it’s definitely tricky with a spoon), and will ensure that you have an even top and bottom to each donut instead of air bubbles or a wonky top/bottom. If you don’t have a piping bag, get a gallon-sized freezer zip top bag, scoop your batter into it, and then cut a 1/2 inch hole in one of the bottom corners of the bag!
- Don’t over-mix your batter! You can mix the wet ingredients more, but once you add the dry ingredients, take it easy. Mix slowly so that you aren’t tempted to overmix, and stop when it’s just combined.
- Get that smoooooth glaze – glazes are a super easy way to elevate your muffin game. The glazes we use are essentially just powdered sugar and a liquid – in this case, milk. The key with glazes is getting the consistency right – you want to be able to dip the donuts but also have a large amount of glaze stay on top of the donut, so it needs to be able to move a bit, but you don’t want it to just pour off your donuts completely. You want to get to a thicker consistency (it should be thick when you stir it). If your glaze seems to thin and runny, just add more powdered sugar! Vice versa if it seems waaaay too thick and you can’t even move the donut in the glaze bowl, add a touch more milk. If you have any lumps in the glaze, you can sieve the glaze to get a smooth consistency.
Gluten Free Black Cocoa Donuts with Black Cocoa Glaze
These night-black donuts are full of black cocoa flavor (a bit like oreos!) and glazed with more black cocoa glaze for a striking treat!
Servings: 12 baked donuts
Calories: 300kcal
Equipment
- Two 6-donut baked donut pans (or a 12-donut baked donut pan – regular sized, not mini donuts)
Ingredients
For the donuts:
- 2 large eggs plus one egg white
- ½ Cup white sugar
- ⅔ Cup sour cream
- 1/4 Cup melted salted butter
- 1 ½ tsp vanilla extract
- ⅓ Cup milk
- 1 ½ Cups gluten free 1-1 flour mix
- ⅔ black cocoa powder link in instructions
- 1 ¾ tsp baking powder
- ¾ tsp salt
For the black cocoa glaze:
- 1 1/2 Cup sifted powdered sugar
- ⅓ Cup black cocoa powder
- ¼ tsp vanilla extract
- Pinch salt
- 2-4 Tbsp milk
Instructions
- First, preheat the oven to 350° and grease two six-donut donut pans with butter or cooking spray. In a large mixing bowl, whisk together the eggs (two whole eggs plus one egg white), white sugar, melted butter, vanilla, milk and sour cream. Add the flour, baking powder, salt, and black cocoa powder and slowly mix until just combined (do not over mix). Finally, scoop the batter into a large piping bag, cut a 1/2 inch hole in the bag tip, and pipe the batter evenly into the 12 donut holes. Bake for 10-14 minutes – the tops of the donuts spring should back to the touch. Do not over-bake or the donuts or they'll be dry. Let donuts cool for 15 minutes then turn out onto a tray, plate, or cooling rack.
- Make the glaze! In a medium cereal bowl, sift the powdered sugar and black cocoa powder and stir together all of the glaze ingredients, starting with one tablespoon of milk at a time until you reach the right consistency. Stir until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can drizzle over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins. Add more powdered sugar if it seems too thin/runny. If you have any lumps in the glaze, pour the glaze through a fine mesh sieve into another cereal bowl to remove them.
- Finally, carefully dip the rounded bottoms (now tops) of each donut into the glaze, let drip, then place top (now bottom) side down on a plate or tray. Add any fun decorations like googley eyes if you're prepping for Halloween, then serve! You can let these set for an hour or so for the glaze to harden. Store in an airtight container for 2-3 days or freeze immediately.
Tag @sisterssansgluten on Instagram if you snap a photo of your donuts!
Food photography and styling by Amelia Farber
