These amazingly delicious pumpkin donuts are a fat-free, gluten-free, dairy-free treat that you and your family can delight in! Pumpkin keeps the donuts fluffy and moist while the cinnamon sugar coating gives them a sweet cinnamon crunchy top. Perfect for making with kids or family anytime of the year.
Cinnamon Sugar Pumpkin Donuts
Cinnamon sugar coating:
Preheat your oven to 350°F/180°C.
In a large mixing bowl, combine the pumpkin puree, coconut sugar, pure maple syrup, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the gluten-free oat flour, brown rice flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until a thick but pipeable batter forms.
Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into a non-stick or silicone donut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted into a donut comes out clean. Keep an eye on them, as baking times may vary.
While the donuts are baking, prepare the cinnamon sugar coating. In a shallow bowl, combine the coconut or maple sugar with cinnamon.
Once the donuts are done baking, allow them to cool for a few minutes. While still warm, dip each donut into the cinnamon sugar coating, ensuring an even and generous coating. Place the coated donuts on a wire rack to cool completely. If the coating doesn’t want to stick to the donuts, brush a bit of pure maple syrup or water onto the donuts and then coat with cinnamon sugar.
These donuts taste best the day they are baked but can be stored in an airtight container at room temperature for up to 3 days.
Makes 10-12 donuts
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Categories: Fat Free, Nut and Seed Free, Snacks, Desserts, Donuts, Baking, Holiday, Christmas, Thanksgiving, Kid Friendly
This item posted: 14-Nov-2023
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