Sunday, December 15, 2013

Baked Pumpkin Donuts: A Perfect Winter Breakfast

I adored these, though my other taste testers pointed out they are a better breakfast than dessert, so I suppose you could add a little maple glaze to jazz them up.  I for one was ecstatic that grinding sunflower seeds into a flour actually worked, thereby increasing the nutritious value and adding a perfect compliment to the pumpkin and spice taste.  These are light moist little pumpkin treats that may convince you that you are enjoying decadent donuts.  Enjoy!

Note: don't over-bake these; these will seem slightly underdone, but when the toothpick comes out mostly clean, ket them cool in the pan to come to the perfect doneness (is that a word?)

Baked Pumpkin Donuts:
Gluten-free, Vegan, Nut-Free and Refined Sugar-Free
Yields 10 small "donuts"


1/2 cup oat flour (or finely grind up gluten-free oats)
1/2 cup brown rice flour
1/4 cup coconut palm sugar
1/4 cup finely ground sunflower seeds
2 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp sea salt
1/8 tsp ground cloves
2 large eggs
1/4 cup + 3 tbsp coconut milk
1/3 cup pumpkin purée
3 tbsp unsweetened applesauce
2 tsp pure vanilla extract

1. Preheat oven to 350 F and grease doughnut pan with a spritz of sunflower seed oil or dab of coconut oil.
2.  Combine dry ingredients in a bowl, mixing well. In another bowl, whisk the eggs, then add the coconut milk, pumpkin, applesauce, oil and vanilla. Whisk until well combined.
3.  Pour the wet mixture into the dry and stir with a spatula until barely combined, careful not to over mix.
4.  Scoop the batter into the doughnut pan filling each cup to just below the edge (about 1/4-inch from the top). Bake for 18 to 22 minutes until the donuts are lightly golden brown at the edges, or until an inserted toothpick comes out mostly clean. Let them cool in the pan for 5 minutes on a wire rack. Slide a thin spatula around the edges of the doughnuts to help de-pan them.  Enjoy warm!

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