Easy Gluten-Free Pumpkin Doughnuts

• 1- 1/4 cup Bob's Red Mill 1 To 1 Gluten Free Flour
• 1/4 cups Flaxseed Meal
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Cream Of Tartar
• 1- 1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 23 cups Sugar
• 8 Tablespoons Unsalted Butter, Melted And Cooled
• 1/2 cups Pumpkin Puree
• 1 teaspoon Vanilla
• 2 whole Eggs, Whites Separated
• 1 cup Milk, I Used Coconut
• 3 Tablespoons Butter, Melted
• 1 Tablespoon Cinnamon
• 1/4 cups Sugar

1. Preheat your mini doughnut maker and spray with cooking spray.
2. In a large bowl, whisk together flour, flaxseed, baking soda, cream of tartar, baking powder, salt, and sugar.
3. Make a well in the center and add the melted and cooled butter, pumpkin, vanilla, egg yolks, and milk.
4. Mix gently.
5. In a separate small bowl whisk egg whites for about a minute or two with a fork.
6. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
7. Add egg whites to mixture and stir just until mixed.
8. Transfer mixture to a ziploc baggie with the tip cut off.
9. This makes it easy to pipe into the donut maker.
10. Fill each well 1/2 full without covering the middle section.
11. If you do, your doughnuts wont have a hole.
12. Cook for about 46 minutes, according to your donut maker directions.
13. Allow to cool for a bit, then dip in melted butter and straight into cinnamon sugar.

bobs red, baking soda, cream of tartar, baking powder, salt, sugar, unsalted butter, pumpkin puree, vanilla, eggs, milk, butter, cinnamon, sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/easy-gluten-free-pumpkin-doughnuts/ (may not work)