Sorghum Pumpkin Donuts

Canned pumpkin makes these delicious donuts a year-round treat. Everyone will love these gluten-free sorghum pumpkin donuts.

1¼ cup White Whole Grain Sorghum Flour
½ cup Tapioca Starch
1 tsp Cinnamon + 1 tbsp
1 tbsp Baking Powder
½ tsp Salt
¼ cup Sugar + ½ cup
2 tbsp Honey
¼ cup Shortening
2 Egg Whites
¾ cup Canned Pumpkin
½ cup Milk (may substitute with rice, almond, coconut or soy milk)
1 tsp Apple Cider Vinegar
¼ tsp Baking Soda

Preheat oven to 375°F. Oil doughnut pan. Combine sorghum flour, tapioca starch, cinnamon, baking powder and salt in a bowl and mix well. In a mixer, beat the sugar, honey, shortening, egg whites and pumpkin. With mixer on low, slowly alternate adding in the bowl of dry ingredients and milk. Finally, add the apple cider vinegar and baking soda to the dough mix. Scrape the bottom and sides of the bowl with a spatula to insure the batter is combined. Pour the batter into the prepared doughnut pan and bake for 10-15 minutes until golden brown. (If you use a doughnut maker, cook time may need to be adjusted)
Optional topping: While doughnuts are baking, combine 1 tbsp of cinnamon and ½ cup of sugar. Once they are baked and cool enough to handle, rub one side in the mixture and enjoy!