Pumpkin Donuts

I’ve never been one for following trends, unless they really suit me. Skinny jeans, being one of them I appreciate, metallic and faux fur? I’m not so keen on. Same thing goes with food. I’ve been into cupcakes before they were cool (seriously, ask my family who the cupcake queen is!), and I’ve always had a soft spot for pork belly (sorry vegetarians- it’s true). But cake pops never really interested me, neither did whoopie pies, and I didn’t really think twice about the donut frenzy because I’ve never really been a big fan… until Ashley started making them. That girl changed the way I look at donuts forever!

When she first submitted her incredible peanut butter S’mores-inspired donuts for my e-book, I knew I needed a donut pan, stat. Her photos kind of have that affect on people.

So the next time the husband and I planned on taking a trip to Crate and Barrel (which doesn’t happen as often as I’d like) I proclaimed, “I am buying a donut pan today!” which, was, of course met with rolled eyes and a smile. He knew there was no way I was shelling out $40 for something I’d use twice- I am far too practical for that (let’s not talk about how much money I spend on yoga magazines, however. ahem.). But lucky for me- and him- my donut pan was on sale.

That’s right, I walked out only $10 poorer and a whole lot prouder, excited to get baking. My first creation? Well pumpkin donuts, of course! {I told you it was pumpkin mania, over here.} I based my recipe on Ashley’s own drool-worthy version, with just a few changes to suit what I had in my pantry.

What came out was a hearty, cakey baked donut that rivaled the classic cinnamon version I’d loved from Dunkin’ Donuts growing up- but gluten-free and a whole lot healthier! What better way to enjoy than along with a chai latte at my favorite coffee shop, with a side of blog reading? Exactly. Nothing better.

Pumpkin Spiced Baked Donuts {gluten-free, dairy-free}

1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup quinoa flour
3 tbsp coconut flour
3 tbsp coconut oil, melted
1/3 cup sucanat
2 large eggs
1/3 cup pumpkin puree
1/4 cup plus 2 tbsp almond milk
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
pinch allspice
pinch cloves
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder

1. Preheat oven to 350 degrees. Grease donut pan and set aside.

2. Mix flours, sucanat, sea salt, spices and baking powder in a large bowl. Set aside. In a separate bowl, whisk eggs, almond milk, vanilla, oil and pumpkin.

3. Stir wet into dry and mix well but do not overmix. Batter will be thick. Using a piping bag, pipe batter into donut pan.

4. Bake for 22-24 minutes, until just firm and a toothpick comes out mostly clean (will be slightly moist). Let cool completely, and coat with glaze or melted coconut oil/butter and raw cane sugar.

Enjoy with your favorite hot autumn beverage!

Trends: are you “in”, “out” or no clue, no care?