One of Us! One of Us!

I’m generally immune to the pumpkin-washed hysteria that grips the popular imagination this time of year. I figure there’s plenty of time for that sort of thing before we see pretty, leafy produce again next spring. Plus, it’s just kinda gross. (I’m looking right at you, pumpkin-flavored coffee.) But our days have been unseasonably cool and I had a delicious roasted ambercup squash for breakfast yesterday, so I felt primed for a little pumpkin dessert. It’s ok, right? I mean, it is October and you do need to know about these before your fall baking gets underway…

I picked up a couple of doughnut pans for baking last year, but the recipes weren’t quite right, so I never shared them here. The larger pan functioned very well, honestly, despite the flavorless batter I filled it with. Actually, the mini doughnut pan worked well, too, but I just don’t have the patience to deal with something so precious for such a minimal output. YMMV. But this outing was a success thanks to this recipe for Gluten-Free Baked Pumpkin Doughnuts from Serious Eats (with just a few minor changes). I gave up on baking with gums a while ago and use ground psyllium husks now, instead. Just a pinch is what the Gluten-Free Girl recommends for this type of baking and it gave me an absolutely perfect result. I brushed the pan with melted coconut oil and used the same in place of the vegetable oil. I wasn’t in the mood for coconut flavor, so I used the organic expeller-pressed stuff from Tropical Traditions, but I’d be curious to see how the flavorful virgin coconut oil works out next time. Because there will be a next time, only with a little more pumpkin spice in the mix. Just a smidge, though. This recipe doesn’t need much noodling.

So forgive the pumpkin post, if you’re not ready for it just yet. But I HAD TO. Now, would it be a terrible thing to have two of these in one day? I suppose I could exercise to make up for it…

Gluten-Free Pumpkin Doughnuts Stack | Minimally Invasive

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6 Replies to “One of Us! One of Us!”

  1. There’s nothing wrong with pumpkin, it’s the obsession with OHMYGOD I NEED A PUMPKINSPICELATTE! that makes me get all stabby.

    BTW, you can use that roasted ambercup squash in place of sugar pumpkin or *GASP* purchased pumpkin puree. That’s my go-to for baking, especially for cheesecake 🙂

    Please don’t judge the recipe on my photos. LOL http://thefarmgirlcooks.wordpress.com/2011/12/06/heaven-in-a-springform-pan-pumpkin-mascarpone-cheesecake/

    1. Gah, Kasha, how did I miss that recipe when you first posted it?! That’s going into the rotation at some point, perhaps for Thanksgivukkah!

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