Feeling the sugar-free blues? Me too. Here’s your fix! and you don’t even need a sugar coating to seal the deal.
makes approx. 12 medium size donuts
- 1/4 cup maple syrup (I used powered), 1/4 cup honey
- 1/2 tsp salt
- 3 tbl softened butter
- 2 tsp Baking Powder (warning, includes corn. I didn’t have any substitutes on hand, so I did include this in the recipe)
- 1/2 tsp Baking Soda
- 1/3 cup Almond Milk (or other milk alternative)
- 1/2 cup pure Canned/Pureed Pumpkin
- 1 tsp Vanilla
- 2 Eggs
- 2 1/2 cups Gluten Free Flour Mix
- Oil or butter for deep frying.
- Optional: for more spice add
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Freshly Grated Nutmeg
- 1/2 tsp ground cloves
- 1 tsp apple cider vinegar
- 1 tsp (or more) chia seeds
- Large mixing bowl: softened butter, maple and honey, salt, optional spices, baking soda and powder.
- Add almond milk, pumpkin, vanilla, eggs, optional apple cider vinegar and chia seeds, and beat a little more.
- Mix in the flour.
- Cover and place in the fridge for several hours (2-3). My dough already turned out thick, but I still chose to fridge just in case. If you’re in a time crunch and the dough is thick, you might be able to skip this step.
- Remove and gently roll on a flour-covered cutting board. In these pictures you can see I experiment with different sizes. Use lots of flour, it’s sticky! You can make them as thick or small as you want.
- Warm a pot of butter (3-4 tbl) until melted. Heat a large pan alongside. Soak each donut in the butter, and transfer to the pan. It only needs a quick soak to be ready. Once on the pan, flip when golden. This is pancake style.
- Cool on a plate nearby.
- Option: if you’re all in for a sugar coating, gently sprinkle or coat in maple sugar powder.
Based off recipe by Real Sustenance: http://realsustenance.com/recipe/pumpkin-spiced-glutendairy-free-doughnuts/