Pumpkin Donuts- Phases 1 & 3 (Can be GF)


I love me a cake donut! There is a local place that makes seasonal cake donuts and they are SO good- but not so good for my tummy. While I have a few donut varieties on the blog, I have a whole bunch more in the works. Some, though, will have to wait until next Spring- I will need fresh berries for those! 

In the meantime- it is fall and everything pumpkin is in order. 
Make these up in just a few minutes! 

In Phase 3, you can melt a little bit of my Coconut Cashew Butter and drizzle on top- then sprinkle with a few chopped pecans. 
Or you can use my Donut Drizzle recipe here on the blog. 

For best results, use homemade oat milk or homemade cashew milk

For extra flavor- add some orange zest- about half a teaspoon. Fresh or dried.

Pumpkin Donuts
Makes 14 standard grain servings for p3, 8 grain servings for p1
Phase 1 and 3

1 3/4 cups sprouted wheat flour or spelt for p1 (or my GF Flour Mix)
¼ tsp xanthan gum (omit if using GG Flour Mix)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice (my recipe on the blog)
1/2 cup grapeseed oil for p3, oat milk for p1
3/4 cup xylitol or pure monk fruit equivalent (check your package for measurement)
2 large eggs, at room temp, p3 only. Use 3 beaten egg whites for p1
1 cup fresh or canned pumpkin puree
1/3 cup cashew milk for p3 or oat milk for p1
1 tsp pure alcohol-free vanilla extract

Preheat oven to 375°F

Use non stick donut pan. Or in p3, grease the pan with grapeseed oil

Whisk the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, sweetener, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into the donut pan. You can alternatively, fill a large zipped-top bag with the batter. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about 2/3 full. Do not over fill.

Place in oven on middle rack. Close door and immediately reduce temp to 350.

Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, pat your finger on the top of the donut. If the donut bounces back, they’re done. Your donuts may take another 5-7 minutes to completely bake- it depends on the size of your donuts. 

Cool donuts in the pan for 2 minutes then transfer to a wire rack.

Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

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