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Gluten-Free Pumpkin Donuts

March 3, 2016

 So I have this weakness.  It's called donuts.  I love them.  But I don't eat them very often because, well, they're not so good for you.  But then I discovered a way to satisfy my donut craving without the guilt -- these delicious GF Pumpkin Donuts!  They're so full of nutrients that I ate them for breakfast!  Just be careful, because you're not going to want to share these tasty treats!


Gluten-Free Pumpkin Mufffins


1 1/2 cups Bob's Red Mill GF flour

1 Tbsp pumpkin pie spice blend

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp sea salt

2 eggs

1/2 cup local honey

1/3 cup melted butter

1 cup organic pumpkin puree


Preheat the oven to 350 degrees.  Spray 2 donut pans with organic coconut oil cooking spray.  


Using a whisk or fork, mix together the flour, pumpkin spice, soda, baking powder, and salt.


Make a hole in the center of the flour mixture and drop in the eggs, honey, and melted butter.  Mix together until well combined.  Fod in pumpkin puree.  Do not overmix.


Fill a ziploc baggie with the batter and cut a corner off of one side.  Funnel the batter into the donut pans.


Bake for 18-20 minutes or until golden brown.


Remove from pan immediately and dredge in a little organic sugar and cinnamon mixture, if desired.




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Linda Barney





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