LUNCHBOX TIP: The kids love these tucked into their boxes!
SUPPLY NOTE: It is no big deal to cook these as muffins or free-formed donuts if you are lacking a donut pan. In fact, I do this often when I want a bigger, meatier donut! I simply plop a round ball of dough on a cookie sheet, and wiggle my pointer finger to make a hole in the center!
INGREDIENT NOTE: Please refer to this post for how to bake your own squash or pumpkin if you’re interested.
Makes about 1 dozen mini donuts, plus a few extra! With no frosting, 90 calories, 4.3 g fat, 12.1 carbs, 1.1 g fiber, 4.6 g sugar, 1.4 g protein per donut
- ¼ cup almond flour or meal (for nut free replace with more oat, brown rice, or 3T coconut flour)
- ¼ cup brown rice flour
- ½ cup oat flour (the brown rice and oat flours are interchangeable)
- ½ cup tapioca flour (or other starch)
- ⅔ cup palm sugar (or brown sugar)
- 1 teaspoon cinnamon (optional)
- ½ teaspoon baking soda
- ½ teaspoon baking powder (corn free)
- ½ teaspoon salt
- ½ teaspoon guar gum
- 3 tablespoons flax meal or 1T chia meal mixed w/ 2 tablespoons hot water (or 1 egg)
- ¾ cup pumpkin puree (I used fresh Sugar Pie pumpkin)
- ¼ cup oil (I have used both melted coconut oil and canola)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a bowl, whisk together the pumpkin, egg or flax, sugar, oil, and vanilla.
- Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point, and you have three options.
- Option 1: Place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a ziploc bag and cut a small diagonal hole in one corner. Squeeze a small tube of dough in a circular motion into the greased pan, slightly overlapping the ends.
- Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
- Option 3: Without adding more flour, plop a ball of dough onto the prepared cookie sheet. Use your forefinger to shimmy a hole in the middle (swirling your finger in a circular motion).
- Bake for about 10 minutes until firm. Let rest for a few minutes, invert and top/dip in the topping of your choice.
- Cinnamon & Sugar: Dunk in melted Earth Balance, or any allowed butter and sprinkle with cinnamon and sugar.
- Chocolate Glaze (via Simply Sugar and Gluten Free): Place ½ cup palm sugar (or brown), 2 tablespoons coconut milk, and vanilla to a boil. Mix in ¼ cup unsweetened cocoa powder and a dash of salt.
- Caramel Glaze (via Simply Sugar & Gluten Free): Melt ½ cup palm sugar (or brown), 2 tablespoons Earth Balance, and vanilla on the stove top. Mix in 2 tablespoons full fat coconut milk.
- Chocolate Ganache:Melt ½ cup dark chocolate chips w/ 1 tablespoon Earth Balance. Thin w/ non-dairy milk of choice to desired consistency, about 1 tablespoon, whisking until smooth.
This recipe was shared on Make Your Own Monday, Natural Living Monday, Mostly Homemade Mondays, Tasteful Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Hearth & SOul, Traditional Tuesdays, Tuesday Greens, GF Tuesday, Waste Not Want Not, GF Wednesday, Frugal days Sustainable Ways, Real Food Wednesday, Whole Foods Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Thank your Body, Full Plate Thursday, Wildcrafting Wednesday, Simple Lives Thursday, Pennywise Platter, Wellness Weekend, Whole Foods Friday, Healthy Vgean Fridays, GF Fridays, Simple Meals,