Powdered Pumpkin Donuts.
Saturdays are for donuts.
…A seasonal family favorite.
My kids like ALL donuts, Rob likes ALL donuts, but mama only likes baked donuts. …Not because donuts don’t taste good, but the fried ones, they just do not sit well on my stomach. So over the years, I have discovered several recipes that we use over and over again. This is one of them! I would not deem the recipes I use for baked donuts as “health foods”, however, they ARE a “healthier” alternative to those of the fried, overloaded sugar filled nature. (Which my boys indulge in those sometimes too!). These donuts are perfect for whipping up on a Saturday morning and are enjoyed by ALL..including me! They happen to be gluten-free and dairy-free & can also be egg free if you like - but I ASSURE you - do not let that steer you away from trying them if you do not practice those lifestyle choices or dietary restrictions, they do not disappoint! They are sweet (not sugar-free), full of flavor & definitely a treat! It would not be known, that they were all “free” of all of those things, unless someone (like me) told you so.
I received my donut baking pan a few years ago for Christmas. I was excited about it, but little did I know how much I would end up using it! That and a mini-muffin baking pan. Like, who doesn’t love a mini-muffin?…Or five… but more about those later! For now…donuts ONLY!!!
Enjoy! xo. e.
FOR THE DONUTS:
3 tablespoons coconut oil, melted and cooled (or oil of choice)
2 large eggs, room temperature. OR. (I use this as an egg substitute when omitting eggs from baking)
2/3 cup granulated sugar (or coconut sugar)
1 cup pumpkin purée (not pumpkin pie filling)
1 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 1/4 cup Bob's Red Mill 1-to-1 baking flour
1/2 teaspoons salt
1 teaspoons gluten-free baking powder
FOR THE SUGAR COATING:
1 cup powdered sugar
1 teaspoon ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F. Grease two six-serving donut pans; set aside.
In a large mixing bowl, combine coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, and cinnamon.
Add in flour, salt, and baking powder and mix just until combine.
Spoon batter into a large zip lock back and snip the corner off. Gently squeeze batter into your prepared donut pans, filling about 3/4 of the way.
Bake for 14-16 minutes or until donuts are set. Remove from the oven and cool for 5 minutes.
Place powdered sugar and cinnamon in a large zip lock back and mix until combine. Place each donut, one at a time, in the zip lock back and coat.
Serve warm.
Store in an airtight container at room temperature for up to three days.
This recipe is from www.glutenfreepalate.com & I just can’t say enough about it!