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Saturday, July 30, 2016

My Homemade Pumpkin Donuts

I love pumpkin all year round, and it's never too early for donuts. Enjoy this next recipe!




Homemade Pumpkin Donuts

Wet Ingredients:
3 organic brown eggs
½ cup coconut oil
½ cup almond milk
2 each 15-oz. can pumpkin puree (about 3 cups fresh cooked)
½ T vanilla extract (non-alcoholic, organic)
1 cup organic sugar
1 cup coconut sugar

Dry ingredients:
3 ½ cups organic all-purpose baking flour
2 tsp baking soda
2 tsp baking powder
1 ½ tsp Pink Himalayan salt
2 ¼ tsp pumpkin pie spice mix

Directions:
In a large bowl, beat the eggs till frothy. Add in coconut oil, almond milk, pumpkin puree, and vanilla. Mix ingredients till smooth. Add the sugar and coconut sugar, and mix well again. In a separate bowl, combine all the dry ingredients and mix. Slowly pour dry ingredients into the wet mixture and mix while pouring. Make sure all ingredients are well blended and not grainy. It should be the consistency of thick pudding.

Grease donut pans with coconut oil. Fill donut trays within pan ¾ full. If you don’t have a donut pan you can use a lined muffin tin. Bake in a 350° F degree oven for 15-18 minutes (23-25 minutes for muffins). Before removing from oven, use a toothpick to check the donuts. If the toothpick comes clean, the donuts are ready. Remove from oven and let cool for about 5 minutes. Transfer to cooling rack and continue to cool.


Cover with cinnamon sugar. To do so, add sugar, cinnamon, and pumpkin pie spice mix (optional) to taste in a large zip lock bag. Add donuts a few at a time to bag and shake well till sugar covers donuts. Set on plates to settle. Depending upon how warm the donuts are, sugar will melt over top like a glaze.



Variation:
Instead of using donut pans, make standard or mini pumpkin muffins by greasing a mini muffin pan. Baking time will take slightly longer. Use toothpick to check readiness. Add crushed walnuts or pecans to the mix for texture and added flavor.


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