Baked gluten-free pumpkin doughnuts for your weekend treat

Method

• Preheat your oven to 180°C.
• Grease a silicone or non-stick doughnut pan with non-stick spray. If you’re using a silicone pan, place it on a baking sheet for support.
• In the bowl of a stand mixer, cream together the butter and sugar until they are pale and cream coloured. Alternatively, place the butter and sugar into a bowl and use hand-held electric beaters to cream the mixture.
• Add the eggs one at a time, beating well after each addition.
• Add the remaining doughnut ingredients– except the flour – and mix well. 
• On the lowest speed, slowly add the flour and mix until just combined.
• Using a teaspoon add the batter to the doughnut pan, filling about ¾ of the way full. If you prefer, you could add the mixture to a piping bag and fill the tins that way.
• Depending on the size of your tin, you may need to bake the mixture in batches.
• Place the baking tray into the preheated oven and bake for 15-17 minutes. To check if they are cooked, insert a skewer or toothpick into the doughnut and if it comes out clean they are cooked.
• Or, when they look about done, lightly tap the top of the doughnut with a finger. It should feel firm and springy. If your finger leaves an indent, the doughnuts need a little longer in the oven.
• When they are cooked, remove them from the oven and leave them to cool for about 5 minutes before transferring them to a cooling rack. These baked doughnuts have a tender, light texture so you will need to handle them carefully.
• For the topping, combine the cinnamon and sugar in a wide, shallow bowl and dip the doughnuts into it.