Baked Pumpkin Donuts
Ingredients
-
2
cups
gluten-free flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
2
tsp
cinnamon
-
¼
tsp
ginger
-
¼
tsp
nutmeg
-
½
tsp
salt
-
2
large
eggs
-
⅔
cup
pumpkin puree
-
½
cup
pure maple syrup
-
⅓
cup
coconut milk
-
¼
cup
melted coconut oil
Instructions
- Preheat the oven to 350°F and grease two 6-donut pans.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, stir together the eggs, pumpkin puree, maple syrup, coconut milk, and coconut oil.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Transfer the batter to the donut pan, smoothing down the batter of each donut.
- Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean.
- Cool the donuts on a wire rack and store in an airtight container.
Nutrition Facts (estimated)
Servings
12
Calories
159
Total fat
6g
Total carbohydrates
25g
Total protein
3g
Sodium
155mg
Cholesterol
27mg
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