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Baked Pumpkin Spice Doughnuts

Baked Pumpkin Spice Doughnuts

I made these for breakfast the other morning because it sounded like the right thing to do.

It was.

The original recipe I was following was for apple doughnuts but I somehow had managed to run out of applesauce which the recipe called for so I switched things around a little. They were still light and fluffy and delicious and it was a really good thing I photographed them before telling the kids were they done because they got devoured about 30 seconds after I finally told them.

There wasn’t even a crumb left.

I sent the recipe to my sister, Rachel, because I figured they would be easy to adapt to being gluten free and since the original recipe also called for stevia and she can’t have sugar but stevia is fine. She made them the same morning using a gluten free baking mix and a little xanthan gum and rice milk and she loved them also.

(makes 6 large doughnuts and 12 doughnut holes)
Ingredients
1 1/4 cup whole wheat pastry flour
1/2 cup oat flour
2 tsp baking powder
1/2 tsp fine sea salt
1/2 tsp each cinnamon, nutmeg & allspice
1/8 tsp ground cloves
1/2 cup brown sugar or stevia in the raw
1 tsp quality vanilla extract
3 tbsp light extra virgin olive oil or coconut oil
1 cup pumpkin puree (from a can is fine)
1 large egg
1/2 cup milk of choice

Preparation Instructions
1. Preheat the oven to 350˚. Brush butter into the doughnut pan and a mini muffin pan or spray with cooking spray.

2. In a medium mixing bowl, combine the wheat and oat flour, baking powder, salt, spices and brown sugar.

3. In another bowl mix together the vanilla extract, oil, pumpkin, egg and milk.

4. Gently fold the pumpkin mixture into the flour mixture, doesn’t need to be completely combined. It should be lightly blended, as if making biscuits.

5. Pour evenly into the prepared pans and bake about 10-12 minutes or until a toothpick inserted in the center comes out clean.

6. While they are baking combine 1/3 cup granulated sugar or stevia in the raw and 1 tablespoon cinnamon, once the doughnuts come out of the oven, immediately dip them into the sugar combination. If they have cooled it won’t stick so you need to do it fairly soon after removing them from the oven.

 

Adapted from: http://thebikinibaker.blogspot.com/

 

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Comments

  1. These pumpkin donuts look wonderful! I don’t have a donut pan but thinking I could bake all the batter in mini-muffin tin…Thanks for the recipe!

  2. Gorgeous shot! This recipe looks scrumptious too.

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