I keep seeing everyone making the King Arthur Flour recipe for pumpkin doughnuts. Don’t all of you GF people miss a delicious fall pumpkin doughnut? These are cake doughnuts that you bake in the oven. It says on the King Arthur site that if you don’t have a doughnut pan you can bake them in a muffin pan. I thought it best for my waistline to NOT to buy a doughnut pan!
I changed the recipe to gluten-free by substituting King Arthur Flour gluten-free blend (which is in Walmart now for all of my local viewers). Instead of 1 3/4 cup plus 2 Tblsp flour I used just 1 3/4 cup and added 1/2 tsp xanthan gum. I think recipes that contain vegetables like zucchini or pumpkin or various fruits come out very good when adapted to GF. It just adds that little bit of extra moisture. I filled the tins 1/2 full and it made 18 muffins. I can’t begin to tell you how light and delicious these are! My husband named them Duffins (doughnuts/muffins!!) You really have to try them! My kids were visiting and these Duffins were a BIG hit.