Mini Glazed Pumpkin Donuts – oh yeah

If you are any bit alive, it’s nearly impossible to resist the pumpkin craze, which is why I was ECSTATIC when I saw this recipe on Pinterest, and even MORE ECSTATIC when they didn’t suck.  In fact, I ate 10 of them in less than 48 hours, so I’d say they were pretty damn good.

psl

I couldn’t find a donut form so I made muffins and they were just as good. I’m also allergic to almonds so I used Coconut flour, which just doesn’t rise the way you need it to. They still tasted delish but use Almond Flour if you can or be prepared that they will look weird.

Ingredients for donuts:

  • 1/4 cup of melted coconut oil (always used cold pressed and unrefined – we’ll get into that later)
  • 1/2 cup of pure maple syrup (1 ingredient pure stuff, not that Butterworth fake shit)
  • 3/4 cup of pumpkin puree
  • 1 tsp Vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 3/4 cup + 1 Tbs gluten free flour

Ingredients for yummy glaze:

  • 1 cup of organic confectioner’s sugar
  • 1 Tbs almond milk (i used coconut milk)
  • 12 tsp vanilla
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray mini donut pan (or muffin tins) with baking spray and set aside.
  3. In mixer, add all donut ingredients except GF flour and blend until just incorporated.
  4. Then add in flour. Avoid over-mixing.
  5. Spoon dough into each well.
  6. I pat it down with my fingertips as best as you can and level off the bottom (this was especially important for the crappy flour substitute)
  7. Bake for 14-16 minutes or until a toothpick inserted comes out clean.  Once cooled, remove and place on a cooling rack over a cookie sheet so you can dip or drizzle the glaze.
  8. IMG_9511While the donuts are baking, whisk all of the glaze ingredients together and set aside. If too dry, add a splash more of the almond or coconut milk to thin it out.
  9. When the donuts are cool to the touch either drizzle over each donut using a spoon or dip the tops into the glaze and place on the rack to dry.
  10. Try not to eat 10 in 48 hours

Why am I eating Gluten and Dairy free? Read more about my new journey to being migraine-free and skinny!

Source: http://kneadtocook.com/baked-pumpkin-mini-donuts-vegan-gluten-free/ (thank you Jesus)

Leave a comment