Gluten free Pumpkin Spice Donuts
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 65.1
- Total Fat: 2.9 g
- Cholesterol: 24.1 mg
- Sodium: 76.3 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 3.2 g
- Protein: 2.2 g
View full nutritional breakdown of Gluten free Pumpkin Spice Donuts calories by ingredient
Introduction
Gluten and Dairy Free! Gluten and Dairy Free!Number of Servings: 18
Ingredients
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* Gluten Free All Purpose Baking Flour, 0.75 cup
* Coconut Flour, 3/4 cup
* ideal sweetener, 20 tsp (or 3/4 cup brown sugar)
* 100% Libby pure pumpkin, 1 cup
* Almond Milk, 1/4 cup
* Coconut Oil, 2 tbsp
* Cinnamon, ground, 1 tsp
* Nutmeg, ground, .5 tsp
* Cloves, ground, .25 tsp
* Ginger, ground, .25 tsp
* Egg, fresh, 2 large
* Salt, .5 tsp
Directions
Makes 18 mini donuts
Preheat the oven to 350F and lightly grease a mini doughnut pan.
In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, milk, and canola oil.
In a separate bowl, whisk together the flours, baking powder, salt, and spices. Gradually stir all of the dry ingredients into the wet.
Transfer the batter to a pastry bag (or a large zip-top plastic bag that you can cut a corner off of) and pipe it into the prepared pan, filling each well about 3/4 full. Tap the tray a couple times on the countertop to smooth out the batter.
Bake for 8 to 10 minutes, or until a toothpick inserted into a doughnut comes out clean or with just a couple crumbs. Let the doughnuts cool slightly in the pan (about 5 minutes), then transfer them to a cooling rack to finish cooling.
Feel free to create a vanilla glaze or drizzle maple syrup for extra tastiness!
Number of Servings: 18
Recipe submitted by SparkPeople user CYCLINGGAL.
Preheat the oven to 350F and lightly grease a mini doughnut pan.
In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, milk, and canola oil.
In a separate bowl, whisk together the flours, baking powder, salt, and spices. Gradually stir all of the dry ingredients into the wet.
Transfer the batter to a pastry bag (or a large zip-top plastic bag that you can cut a corner off of) and pipe it into the prepared pan, filling each well about 3/4 full. Tap the tray a couple times on the countertop to smooth out the batter.
Bake for 8 to 10 minutes, or until a toothpick inserted into a doughnut comes out clean or with just a couple crumbs. Let the doughnuts cool slightly in the pan (about 5 minutes), then transfer them to a cooling rack to finish cooling.
Feel free to create a vanilla glaze or drizzle maple syrup for extra tastiness!
Number of Servings: 18
Recipe submitted by SparkPeople user CYCLINGGAL.
Member Ratings For This Recipe
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CD8692920
