Pumpkin Spice Mini-Donuts

So, I made something (for the life of me I can't remember what) recently, and put what was left of the canned pumpkin in a container in the fridge. I was looking for something to make for the monkey last week when I found the container again. Pulled it out, inspected the contents closely, and as it appeared everything was still good I started looking for a starting place for a pumpkin donut. I found this one at food.com, and started doing my figuring to convert it to a gluten free version.

Once I decided on ingredients and did my math (math is VERY important), I went to work. However, I couldn't seem to get anything done, because the Monkey and Boo were having constant meltdowns over the game they were playing on the Wii. It actually was so distracting that I forgot to put in the brown sugar, and didn't realize it until after I had the first batch out of the oven.

I remedied that oversight with some liquid stevia to the remaining batter before putting them in to bake, and starting on the lovely chocolate icing that had been the Monkey's request. Honestly, I liked them both with and without the stevia, but that might have been because of the frosting. The Monkey thought they were alright, but perhaps a bit spicy. The frosting got two thumbs up as anything chocolate always does.

Pumpkin Spice Mini-Donuts with Chocolate Icing

100 grams sorghum flour
80 grams white rice flour
60 grams tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon baking soda
1/2 Cup pureed pumpkin (fresh or canned)
1 teaspoon vanilla extract
10-15 drops plain liquid stevia
2 eggs
1/4 Cup non-dairy milk (I used almond)
1/4 Cup butter, softened

Preheat oven to 375 degrees F. In a mixing bowl, whisk together flours, starch, baking powder, spices, and baking soda. Add the pumpkin, vanilla, stevia, eggs, milk and butter. Beat on low speed until completely mixed. Using a small cookie scoop, place rounded scoops in your greased donut pan. The batter is thick so you will need to kind of mush them down into the pan. Not pretty, but effective. Bake for 10-15 minutes or until golden brown. Let cool in pan for 5 minutes before removing to the cooling rack. Repeat with remaining dough. Makes about 2 dozen mini-donuts.
Chocolate Icing

2 Tablespoons butter
4 ounces baking chocolate (you choose your poison!)
1 teaspoon vanilla extract
1/8 Cup non-dairy milk (again I used almond)
2/3-1 Cup powdered sugar

In a small sauce pan over medium heat, melt the chocolate and butter together. Once melted remove from heat and add vanilla and powdered sugar a 1/3 Cup at a time. Stir constantly to remove lumps and fully incorporate. Icing should be thin enough for pouring, but not to thin. Using a spoon, drizzle/pour/slather the donuts on the wire rack over a piece of waxed paper with the icing. Let cool and enjoy!

Check out more fun recipes at Sweet Tooth Friday hosted by Alli-n-Son!