Week 11 Pumpkin Spice Donuts

 Pumpkin Spice Donuts

Gluten Free version:

·                1 cup + 1/4 cup Gluten-Free Oat Bran Flour 

·                1/2 cup light brown sugar, packed

·                1/2 teaspoon salt

·                1 teaspoon baking powder

·                1/4 cup *pure pumpkin puree 

·                1 teaspoon of pumpkin spice 

·                2 1/2 tablespoons coconut oil, melted 

·                1/2 cup almond milk  

·                 

·                For the Cinnamon sugar coating:

·                3 tablespoons coconut oil, melted 

·                1 cup sugar

·                1 1/2 tablespoons cinnamon

Instructions

1. Preheat oven to 350 degrees (F).

2. Generously grease a doughnut pan; set aside.

3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.

4.  Gently fold the wet mixture into the dry mixture - don't over mix!

5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.

6. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.

7.  Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon-sugar mixture; repeat until all donuts have been covered.

8. These are best eaten the day they are made.