In a moment of weakness, I bought a donut pan.
I don’t even eat donuts. I take that back. I USE to eat those maple bars when I was a kid. Oh AND any donuts with sprinkles.
Then I got older and 1. I didn’t like the way I felt after eating them and 2. they went straight to my ass.
Now, these little guys are no krispy kremes, BUT for being gluten-free, dairy-free AND oil-free, they’re pretty damn delicious!
They’re light and airy with the perfect amount of sweetness that won’t leave your stomach turning.
Previously featured in Matchbook.
Pumpkin Spice Donuts, gluten-free
- 2 cups gluten-free flour [or all-purpose if no allergies]
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup canned pumpkin
- 1 eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/3 cup milk [almond milk for dairy-free]
- Cinnamon and sugar mix [2/3 cups sugar & 2 tablespoon cinnamon]
- 1/2 cup butter, melted
Preheat oven to 350 degrees F. Spray a 6 cup donut pan; set aside.
In a large bowl sift together flour, sugar, baking powder, salt, ginger, nutmeg, cloves until well combined.
In a separate bowl whisk together pumpkin, egg, vanilla, applesauce and milk well. Carefully fold the wet mixture into the dry mixture, mixing until incorporated. Careful not to overmix.
Divide the dough in the prepared donuts pan. Bake for 10 – 12 minutes until lightly golden. Remove from oven and let rest in pan a few minutes before transferring to a wire rack to cool.
For coating [if serving immediately]:
Dip the donuts in the melted butter and then into the cinnamon and sugar mixture.
Recipe adapted from here.
November 15 2011