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1.
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In a large bowl, beat together the softened butter and white sugar.
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Add the pumpkin, buttermilk, egg, egg yolk and vanilla.
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Scrape down the sides as necessary.
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2.
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In another bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all purpose gluten free flour blend, and xanthan gum.
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Mix so it is all distributed evenly.
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3.
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Add the dry ingredients into the wet ingredients.
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With a spoon, stir until well combined.
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4.
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If you want to roll the dough out to make regular donuts, refrigerate for 3 hours before rolling out on a floured work surface and cutting with a donut cutter.
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Re-roll as necessary.
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5.
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However, if you want to take the easier (just as tasty) route, you can proceed as follows: Heat your oil to 365 degrees F, using a thermometer; you dont want to burn your donuts.
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6.
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Using a metal cookie scoop, or 2 tablespoons, carefully scoop (approximately 2 tablespoons) doughnut dough into the hot oil.
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I did about 10-12 doughnut holes at a time.
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Fry, turning if necessary, until they are a nice dark brown colour.
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7.
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Using a slotted spoon, remove from hot oil, and place on a paper towel-lined baking sheet.
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This allows the oil to drain.
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8.
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While the doughnut holes are still hot, roll them around in the spiced sugar (see below).
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The sugar will stick to the doughnut holes.
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9.
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Repeat until you have used up all the dough.
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This recipe makes about 2 dozen doughnut holes (using the size of cookie scoop I did).
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For the spiced sugar, in a small bowl, stir together the sugar, cinnamon, and nutmeg.
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Note: The all-purpose gluten free flour mix that I use is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
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Combine all ingredients in a large zipper-top bag.
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Shake until well blended.
