blanched almond flour – lends a lovely tender, crumble texture to the donuts.It’s so easy to make – directions are in the notes of the recipe card. You can find it pre-made in the stores, or make it yourself. oat flour – oat flour provides a light cake-y texture to the donuts.pure vanilla extract – what is a baked good without some vanilla?!.milk of choice – just a touch, to thin the batter out a little.coconut oil– the coconut oil is melted, and provides great moisture, and tenderness, without making the donuts greasy.pure maple syrup – maple helps increase those layers of fall flavors in this recipe. pumpkin puree – She’s our favorite autumn ingredient – the star of the show! My trick is to pat the pumpkin puree with paper towels to remove excess water so that the donuts don’t end up too soggy.egg yolks – by only using the egg yolks, we are eliminating the water from the egg whites, creating a denser, slightly chewier donut.kosher salt– to bring out the flavors, and balance out the sweetness a bit.dark brown sugar – the molasses in the dark brown sugar provides a great depth of flavor that goes so well with pumpkin, and it lends to a slightly chewy texture. They’re the slightly healthier donut with plenty of donut vibes.Īs always, the full list of ingredients, along with their measurements are in the notes of the recipe card below. Plus, they are super easy to make – 1 bowl, and only 12 minutes of baking time – no deep frying in oil! They are gluten free, and can easily be made dairy free. They are light, yet a little bit dense, and they are topped with your choice of two toppings: sugar + pumpkin pie spice, or maple glaze! These pumpkin baked donuts are packed with pumpkin, and warming spices. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you.Īnyone else up for a pumpkin baked donut that can be topped two different ways? I think it’s the perfect fall treat!
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