Baked Pumpkin Donuts

November 16, 2016

The fall weather combined with the fact that my kids will eat anything that resembles pumpkin bread, always gets me baking. My youngest loves pumpkin bread and donuts, so I thought I'd combine the two in these super easy baked donuts. I made them gluten-free and vegan since various members of our extended family have various food sensitivities and I'm thinking of making them for Thanksgiving. Keep in mind, baked donuts are very cake-like and if you want a more donut-y texture, you'll need to go deep fried. We had them with homemade hot chocolate and scooped ice cream on top and it was pretty much a perfect treat.
Gluten-Free Vegan Baked Pumpkin Donuts
1 cup gluten free flour (I used 2/3 almond meal and 1/3 coconut flour)
1 tsp ground cinnamon
1/2 teaspoon nutmeg
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
3/4 cup raw sugar
pinch of stevia
3 T. ground flaxseed
1/2 cup pumpkin purée
1/4 cup coconut oil
1 tsp vanilla extract
    Mix dry ingredients together in a bowl, then wet ingredients in a separate bowl, then blend together. I just spooned them into my donut pan and it worked fairly well. If I'm not in a rush, I use a pastry bag to squeeze the donuts into the pan, as it's not quite as messy. Bake 12-15 minutes until golden brown on top.