Baked Pumpkin Doughnuts
These were a hit with my doughnut loving kids!
The problem with donuts, lots of sugar and no
redeeming nutritional value.
In this recipe, pumpkin provides B vitamins,
iron, fiber, and Vitamin A.
Swerve is used in place of sticky sweet toppings.
It is my favorite natural sweetener. It comes in
both granular sugar, and the powdered sugar I
used here. Of course you can use regular
confectioners sugar or eliminate completely if you
don’t have Swerve.
1/2 cup coconut sugar
1 cup pumpkin puree
1/2 cup almond milk
1 large egg white
1 tbsp coconut oil
1 tsp vanilla extract
1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 teaspoon cinnamon
1/4 cup Swerve Powdered sugar
1. Preheat oven to 350 degrees and coat
doughnut pan with cooking spray.
2. In a large bowl beat together sugar,
pumpkin, milk, egg white, oil and vanilla
3. Add flour, baking soda, baking powder,
and cinnamon. Mix until incorporated.
4. Pour batter into plastic bag with bottom tip
cut. Squeeze batter through into doughnut
5. Bake until tops are lightly brown and
toothpick comes out clean, 20-25 minutes.
6. Turn onto wire rack to cool, then dust with
powdered sugar right before serving.
*Can be stored at room temperature for several
days or freeze leftovers.
**If you do not have a doughnut pan, this can be
made in mini muffin tins.