Pumpkin Donuts
Made a couple small nutritious swaps here and there but rest assured, you would never know. The bright orange color, moist interior and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect sweet treat on a crisp autumn day.
Prep 15 minutes
Bake 15-20 minutes
Serves 20 donuts
Ingredients
3 medium overly ripe bananas (spotty), mashed
1 cup pumpkin puree
¾ cup melted butter (or coconut oil)
½ cup maple syrup
3 large (room temperature) eggs
1 tablespoon vanilla paste or vanilla extract
2 ½ cups oat flour (blended oats)
½ cup quinoa flour (blended quinoa)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
¼ cup pumpkin spice sugar (2:1 sugar to pumpkin spice)
Preparation
Gather your ingredients and baking utensils. Preheat the oven to 350 degrees F. Grease the doughnut pan.
In a large mixing bowl, stir together the mashed bananas, pumpkin, butter, maple syrup, eggs and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and mix until combined. Pour batter into a ziplock bag or a piping bag. Evenly distribute the batter amongst the doughnut molds.
Transfer to the oven and bake for 15-20 minutes. (Until toothpick inserted comes out clean)
Remove from the oven and allow to cool for 5 minutes. Remove doughnuts and generously sprinkle in pumpkin spice sugar (2:1 sugar to pumpkin spice). Keeps well for 3-4 days.
