Week 7- Baked Pumpkin Donuts/Gluten Free Version Avail NO EGGS

Baked Pumpkin Donuts

This recipe only makes 6 donuts; we doubled the recipe in cooking class. Try the Vegan Gluten Fee option if you use the Oat Bran Flour, absolutely delicious! 

Ingredients

• Traditional version:
• 1 cup + 1/4 cups all-purpose flour 
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie purée- the one with all the spices already in it* or you may *substitute 1 teaspoon of pumpkin spice if you use pumpkin purée*
• 2 1/2 tablespoons unsalted butter, melted 
• 1/2 cup milk (I used whole, but any type will do)

• For the Cinnamon sugar coating:
• 3 tablespoons unsalted butter, melted
• 1 cup sugar
• 1 1/2 tablespoons cinnamon
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• 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  
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• 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, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
4. 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 wrack to cool for a few more minutes.
5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
6. Once the donuts are cool enough to handle, use a basting brush and brush every donut With the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
7. These donuts are best eaten the day they are made.
8. VEGAN version:
9. Preheat oven to 350 degrees (F).
10. Generously grease a doughnut pan; set aside.
11. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
12. Gently fold the wet mixture into the dry mixture - don't over mix!
13. 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 wrack to cool for a few more minutes.
14. 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.
15. 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.
16. These are best eaten the day they are made.