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.