Today I’m sharing some super delicious gluten-free Pumpkin Chocolate Chip Donuts with you all. Can you tell just how delicious they are by looking at them? I thought so!
Before we get excited about donuts though, I wanted to tell you about the incredible 15th-century Italian art that I recently viewed. Outstanding art is so humbling and moving, as well as uplifting.
One doesn’t have to be an artist to find inspiration in art. I love the fact that viewing art also takes you outside yourself.
I went to the Sandro Botticelli exhibit, Botticelli and the Search for the Divine, at the Muscarelle Museum at the College of William and Mary. Subtitled “Florentine Painting Between the Medici and the Bonfires of the Vanities,” this show was an impressive display of Botticelli’s works with some pieces by his master, Fillippo Lippi, and a few others also included.
I viewed the exhibit with one of my dearest friends. The only thing better than seeing such great art on your own is viewing it with a loved one.
Enjoying it together and comparing notes afterward always makes the whole experience better I think. It also makes the event ” last longer” because you can remember it more vividly and discuss the experience with your viewing partner many times over the years.
The very first piece we saw, Madonna and Child by Filippo Lippi, was actually my favorite. Lippi was the master who Botticelli trained under, going on to become a master himself.
This painting was tempera on a wood panel and painted about 1466 to 1469. The colors were so vivid and the figures seemed actually luminescent. The photo can’t begin to capture this painting’s beauty because of the glare of lighting on the glass that protected it, but I hope it gives you an idea.
There were several Madonna and Child paintings, plus Botticelli’s acclaimed Venus (part of which is shown in the banner for the exhibit above). All of the works shown were from the 1400s with most being tempera on wood panels.
How does that type of art survive for over 600 years? I am in awe every time I see such amazing art. I know there will never be another period of time when so much astounding art is produced.
After viewing the Botticelli exhibit, we went to a local restaurant, Food for Thought, that specializes in serving the gluten free. I’ll save that experience for another post but—spoiler alert—it was a great one!
Now let’s get to those gluten-free Pumpkin Chocolate Chip Donuts, shall we?
Gluten-Free Pumpkin Chocolate Chip Donuts
I’ll repeat myself. I made gluten-free Pumpkin Chocolate Chip Donuts and they were super delicious. Oh, that sounds a bit hokey and is a “no no” since bloggers are supposed to be more creative and not use the word “delicious” all the time, but these donuts really are super delicious.
I didn’t even have to create a whole new recipe. I simply used my friend Johnna’s (In Johnna’s Kitchen) Ricotta Donut Holes recipe and made a few minor changes.
Most of you know that I don’t believe in reinventing the wheel. I love using both recipes and ingredients that are available and tweaking them as needed.
It all started when Johnna came for a visit. She mentioned that Margaret of MI Gluten-Free Gal had reported that she had made her fried Ricotta Donut Holes as baked Ricotta Donuts. The next thing we knew Johnna was buying ricotta cheese and making the baked version for us. The results? Divine!
I discovered leftover ricotta in the fridge after she departed. I decided to use it to make more baked donuts. Right beside the ricotta in my refrigerator was my Pumpkin Butter. I thought that pumpkin donuts would certainly be wonderful. I also thought that some mini chocolate chips would be a nice addition to the donuts.
It turns out I was right on both counts. These gluten-free Pumpkin Chocolate Chip Donuts turned out absolutely amazing!! Really. They were simply divine.
Mom and I each had one after I warmed them in the microwave. I left two donuts for her so she could enjoy one later and give the other one to my gluten-free aunt. Mom loved these donuts as much as I did and reported that my aunt raved over hers as well.
Mr. GFE and I each enjoyed another warmed donut for dessert that evening. What a lovely sweet treat after our meal!
Why are these donuts so good? They have a light pumpkin chocolate chip slightly cheesecake taste accented by cinnamon-sugar. It might sound like a wacky combination of ingredients, but I assure you that it’s a perfect one!
If you will be eating these donuts later, I recommend warming them in the oven or in the microwave as these donuts really impress when they’re warm.
That said, I have no problem packing some for our road trip today. We’ll warm them in the sun a bit before enjoying them. Or not. Either way, I know they will not disappoint!
Gluten-Free Pumpkin Chocolate Chip Donuts Recipe
These Pumpkin Chocolate Chip Donuts are so good! They have a light pumpkin chocolate chip slightly cheesecake taste accented by cinnamon-sugar. It might sound like a wacky combination of ingredients, but I assure you that it’s a perfect one! If eating later, I recommend warming in the oven or in the microwave as these donuts really impress when they’re warm. That said, I have no problem eating them at room temperature when warming is not an option. Recipe adapted from In Johnna's Kitchen's Ricotta Donut Holes.Gluten-Free Pumpkin Chocolate Chip Donuts
Ingredients
Instructions
Notes
Margaret Clegg says
Glad to know I can be such an inspiration! And of course, now I want to make these donuts again. And I have leftover apple butter in the fridge I could use instead!
Shirley Braden says
Hi Margaret–First, it’s good to see you here at gfe again. 🙂 Second, I don’t think there’s a bad way to make these donuts! The original version is fabulous and this version is fabulous, and I’m betting an apple butter version will also be fabulous! Will you still include chocolate chips? I’m thinking that if I were using apple butter I’d skip the chocolate chips and add the granulated sugar per the original recipe.
Shirley
judee@gluten free A-Z blog says
Shirley,
I’m a sucker for donuts and can’t pass up a good gluten free recipe. Thanks for sharing.
Shirley Braden says
Hi Judee–I can count on one hand the times I’ve had donuts since going gluten free, but that’s definitely going to change since I’ve created this recipe from Johnna’s. I actually love both the original and my pumpkin version. 🙂 I want to try making these using flax gel eggs, too. 😉
Shirley
Cristina says
These look so delicious! pinning it!
Shirley Braden says
Thanks so much, Cristina! They are yummy! 🙂
Shirley
April J Harris says
I love Botticelli, Shirley – how wonderful you were able to attend that exhibit with your friend. I really like these donuts. I’m such a fan of pumpkin anything and the ricotta cheese would make them so moist! Sharing around. Thank you so much for bringing this post to Hearth and Soul. It’s good to have you back!
Shirley Braden says
Hi April–Obviously I am *still* not consistently making it to Hearth and Soul these days. I love it when I do make it though! I wish the Botticelli exhibit had not already left. It would have been great to have one more viewing! Thanks regarding these donuts. They are the best. I plan to make them again soon. 🙂
Shirley
April J Harris says
I enjoyed the photographs from the Botticelli exhibition, Shirley! And your Gluten-Free Pumpkin Chocolate Doughnuts look so good! Thank you for being a part of the Hearth and Soul Link Party Community. I’m featuring this post at the party this week. Hope to ‘see’ you there after it goes live on Sunday. Take care, stay well, and I wish you a wonderful week!
Shirley Braden says
Thanks so much, April! I’m honored on the Hearth and Soul inclusion, as always. 🙂 I must try this recipe with sour cream instead of ricotta cheese next. I believe folks are more likely to have that on hand than ricotta. Also, there’s dairy-free sour cream, which I’d like to use to make this recipe dairy free.
I need to post my latest recipe before I link up to this week’s Hearth and Soul. I better get busy!
Thanks again! Happy Canadian Thanksgiving!
Shirley
Judee says
It’s amazing how easy donuts are to make in a donut pan! These look and sound fabulous! Thanks for sharing the beautiful photos from the Botticelli exhibit. That was another treat. Have a good week!
Shirley Braden says
Thanks so much on all! Yes, donut pans are wonderful, Judee! I haven’t tried one for this purpose yet but I bet one might also be helpful in making bagels. 😉
Shirley