In a bowl, whisk together the pumpkin, egg or flax, sugar, oil, and vanilla.
Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point, and you have three options.
Option 1: Place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a ziploc bag and cut a small diagonal hole in one corner. Squeeze a small tube of dough in a circular motion into the greased pan, slightly overlapping the ends.
Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
Option 3: Without adding more flour, plop a ball of dough onto the prepared cookie sheet. Use your forefinger to shimmy a hole in the middle (swirling your finger in a circular motion).
Bake for about 10 minutes until firm. Let rest for a few minutes, invert and top/dip in the topping of your choice.
Cinnamon & Sugar: Dunk in melted Earth Balance, or any allowed butter and sprinkle with cinnamon and sugar.
Gluten Free Vegan Baked Pumpkin Donuts
Amount Per Serving
Calories 148Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Total Carbohydrates 20g7%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.