Baked Pumpkin Apple Donuts (gluten-free, dairy-free options)
Ingredients
Baked Pumpkin Apple Donuts
- 2 tbsp butter, melted
- 1/4 cup brown sugar (or coconut sugar)
- 1/4 cup pumpkin puree
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 1 egg
- 1 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 cup shredded or finely diced apple (Granny smith, fuji or gala)
Cinnamon Sugar Topping
- 1/4 cup sugar
- dash of cinnamon
- 1 tbsp butter, melted
Instructions
Baked Pumpkin Apple Donuts
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To begin, preheat your oven to 350 and spray a donut pan with non-stick spray.
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To a large mixing bowl, add your butter, brown sugar, and pumpkin puree and whisk them together. Add your milk, vanilla and egg and whisk together briefly till just incorporated.
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To the same bowl add all of your dry ingredients: flour, baking soda, salt, cinnamon, cloves and nutmeg. Stir together till you have a thick and smooth batter. Add your apples and fold them into your batter.
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Spoon your batter into your donut pan. Or, put your donut batter into a piping bag/ziploc bag (trim the end off) and pipe it into your donut pan.
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Bake in the oven for 9-11 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.
Cinnamon Sugar Topping
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To a shallow bowl add your sugar and cinnamon and stir them together.
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Lightly brush each donut with butter, then roll it around in the cinnamon sugar mixture and place it on a drying rack.
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Devour!
Recipe Notes
Stored in an airtight container these will last 1-2 days on the counter, and about a week in the fridge. Only do the cinnamon sugar topping prior to serving.