Ingredients
2 eggs
¾ cup buttermilk
½ can pureed pumpkin
¼ cup oil
1 cup sugar
¾ cup tapioca flour
½ cup white rice flour
½ cup chickpea flour
¼ cup sorghum flour
2 ½ tsp baking powder
½ tsp nutmeg
½ tsp salt
Preparation
Preheat electric doughnut maker. Mix all dry ingredients, set aside. Beat eggs until slightly fluffy. Add buttermilk, pumpkin, and oil. Slowly mix in dry ingredients. Add batter to the doughnut maker according to the manufacture’s directions. Let cool slightly on a wire rack, serve warm.
A doughnut pan can also be used. Preheat oven to 350 degrees. Divide batter among the pan and cook until golden brown and a toothpick comes out clean.
