First, let me ask you this.
#1. Who doesn’t love donuts?
#2. How can you resist anything pumpkin?
#3. Who’d turn down a healthier version to enjoy tasty donuts?
[these are all rhetorical, the answers should be 'no one']
These easy pumpkin donuts are naturally gluten-free and sweetened with coconut sugar, for a healthier way to satisfy your donut AND pumpkin spice cravings. You can make them in just about 30 minutes!
We LOVE a good donut, but when you’re staying on track and eating as clean as possible - we turn to making “healthy donuts”.
Some of you may think, ‘But if I want a donut, I want a real DONUT - none of this “healthy” wannabe donut’. I get it, but sometimes certain foods don’t make us feel very good when we eat them too often (like deep-fried or non-gluten free donuts), so it’s important to eat them in moderation.
This isn’t a solution to eat more of them more often, but to be able to enjoy something that isn’t usually in our meal plan and not have any digestive issues.
These healthy pumpkin donuts are made with gluten-free oat flour, pumpkin puree, coconut sugar, and coconut oil, for a naturally-sweetened treat. The batter can be stirred together in just minutes (there is a completely grain-free option).
Healthy Pumpkin Donuts
SERVINGS 6 donuts
3/4 cup gluten-free oat flour
1/2` cup pumpkin puree
1/2 cup coconut sugar
1/4 cup coconut oil (melted), plus extra for greasing
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
2 teaspoons apple cider vinegar
Optional: Coconut sugar , for dipping
Preheat the oven to 350ºF and generously grease a donut pan with melted coconut oil.
In a large mixing bowl, combine the oat flour, pumpkin, sugar, melted oil, cinnamon, ginger, cloves, salt, baking soda, vanilla, and vinegar and stir well until a uniform batter is formed.
Transfer the batter to a large plastic bag (or a piping bag for frosting) and cut off one of the bottom corners so that you can pipe the batter into the donut pan. Pipe the batter into the 6 donut wells-- this should use all of the batter completely.
Bake the donuts until they are lightly golden and feel firm to the touch, about 18 to 20 minutes. Cool for at least 15 minutes before removing them from the pan.
I think the donuts are easiest to remove by twisting them clockwise in the pan, to help loosen them. Then place a wire wrack or plate on top of the pan and flip it over so that the loosened donuts will release from the pan and fall on to the plate.
Top with extra coconut sugar and serve. Leftover donuts can be stored in an airtight container on the counter for up to 3 days, or in the fridge for up to 2 weeks.
For completely grain-free use coconut flour instead.
The temperature of your ingredients will affect the thickness of your batter, but the final results will be the same either way. My pumpkin puree had been chilled in the fridge, so the batter was thicker than it would have been if the pumpkin puree had been warm or at room temperature. Rest assured that the results are perfectly fine either way!
I have a feeling applesauce or mashed banana could be used instead of the pumpkin puree with delicious results. Let us know in the comments below if you try something different
NUTRITION PER DONUT
Calories: 191kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Fiber: 1g | Sugar: 9g
Original recipe by www.detoxinista.com