Pumpkin Donuts
These donuts are gluten and nut free, perfect for back to school snacks. You can also make them into muffins if you prefer.
Dry ingredients:
•1.5 cups gluten free 1:1 flour
•2 tsp baking powder
•1.5 tsp pumpkin pie spice
•3/4 tsp cinnamon
•1/4 tsp nutmeg and ginger
•1 tsp salt
Wet:
•1.5 cup pumpkin purée 340g
•3 eggs
•1/2 cup oil (I used avocado)
•1/2 cup brown sugar
•1/4 cup cane sugar
•1 tsp vanilla extract
Topping:
•1/4 white sugar
•1 Tbsp cinnamon
Preheat oven to 375. If using silicone molds, no need to grease.
Start by whisking, all your dry and all your wet separately. Add the dry ingredients to the wet and whisk together until smooth. Pour mixture into molds and bake for 20 minutes or until toothpick comes out clean.
Once they cool. Add the “topping” cinnamon and sugar to a shallow dish and place your donut faced down into the mixture for an even dusting.
Enjoy 