I made you something special for National Peanut Butter Day! Wait, national what?
Apparently, January 24, 2013, is the day for peanut butter. If I’m being honest with you, though, every day is the day for peanut butter in my world. Every single day. 🙂
Nevertheless, I couldn’t let such an important day go by without a little celebration of sorts, so I’ve got these teeny peanut butter doughnuts to share.
Another fun bit of information for those of you who keep gluten out of your diet — these are gluten free! I had some fun baking up a few gluten free treats for my sister over the holidays. But, if you don’t have gluten free flours on hand, you can substitute all-purpose flour and omit the xanthan gum.
Since I used peanut flour and peanut butter in the recipe, the peanut flavor in these doughnuts is intense. Which is always a good thing, in my opinion. They’re also really moist, which I think is really important in a doughnut — otherwise it might as well just be a scone with a hole in it. Mmm, scones.
I whipped up a little chocolate peanut butter icing to top the doughnuts with, because if there is one thing we can all agree with — you know, in addition to the fact that peanut butter is wonderful — I bet it’s that chocolate and peanut butter belong together. 😉
[print_this]Mini Peanut Butter Doughnuts with Chocolate Peanut Butter Icing
Gluten free bite-sized peanut butter doughnuts with a simple chocolate peanut butter icing. If you don’t have gluten free flours, substitute all-purpose flour (1 cup total) and omit the xanthan gum.
Makes about 2 dozen mini doughnuts
Prep time: 20 minutes
Cook time: 15 minutes
- 1/2 cup white rice flour
- 1/2 cup peanut flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup granulated sugar
- 1/2 cup milk
- 1/2 cup peanut butter, melted
- 1 teaspoon vanilla extract
Heat the oven to 325 degrees F. Spray a mini doughnut pan with nonstick cooking spray.
In a large mixing bowl, stir the flours, xanthan gum, baking powder, and salt. Make a well in the center of the bowl; add the remaining ingredients to the middle of the bowl and stir until mixed. Stir the dry ingredients into the wet ingredients until just mixed.
Spread the batter into the prepared doughnut pan, filling each cavity about 2/3 full. Bake 12 to 15 minutes or until the edges are light golden brown and firm to touch. Allow the doughnuts to cool 10 minutes before removing from the pan. Cool 20 minutes before icing.
Chocolate Peanut Butter Icing
- 1/2 cup peanut butter
- 2 tablespoons powdered sugar
- 2 teaspoons unsweetened cocoa
- 3 to 4 tablespoons milk
In a microwave-safe bowl, microwave the peanut butter on high, about 30 seconds, or until melted. Stir in the remaining ingredients, mixing until smooth. Dip the doughnuts into the icing, using a knife to spread if necessary.[/print_this]