If you’re in the mood for a sweet treat but don’t want a sugar packed dessert, these baked pumpkin donuts might just be the recipe for you! This recipe is super quick and easy, and will make about 12 donuts.
Although I used maple syrup as the sweetener in this recipe, you can also use honey or agave nectar for the sweetness. I also used a plain greek yogurt for the topping, though you can use a vanilla flavored one as well for some extra sweetness. And, instead of coconut oil for the donuts, you could also use a canola or vegetable oil if that is easier for you!
YOU WILL NEED:
•Silicone Donut Trays
•Large Bowl
•Wooden Spoon
INGREDIENTS:
DRY:
•1 1/4 cups gluten free flour mix
•2 teaspoons ground cinnamon
•1 1/2 teaspoons baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground nutmeg
WET:
•2 eggs
•1 cup canned pumpkin
•1/2 cup coconut oil, melted and slightly cooled
•1/4 cup maple syrup
•1 teaspoon vanilla extract
TOPPING:
•1/2 cup plain greek yogurt
•1 tablespoon maple syrup
•1/2 teaspoon ground cinnamon
DIRECTIONS:
1.) Preheat oven to 350ºF.
2.) In a medium bowl, whisk together the eggs and sugar until light in color and fluffy. Then, mix in the pumpkin, coconut oil, and vanilla extract, and stir until well combined.
3.) In a separate bowl, mix together the remaining dry ingredients, then sift into the pumpkin mixture. Fold in the maple syrup.
4.) Divide the batter evenly between 2 silicone donut trays, then bake for 13-15 minutes, or until a tester inserted into the donut comes out clean.
5.) After the donuts have cooled, remove them from the donut molds. Whisk together the ingredients for the topping, and then spread over the tops of the cooled donuts. Store in an airtight container for 2-3 days
