Donuts de calabaza sin gluten

Ingredientes

• 3 tablespoons coconut oil, melted and cooled (or oil of choice)
• 2 large eggs, room temperature
• 2/3 cup granulated sugar (or coconut sugar)
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 1/4 cup Bob's Red Mill 1-to-1 baking flour
• 1/2 teaspoons salt
• 1 teaspoons gluten-free baking powder
• 1 cup powdered sugar
• 1 teaspoon ground cinnamon

Preparación

1. 1

   Preheat oven to 350°F. Grease two six-serving donut...: Preheat oven to 350°F. Grease two six-serving donut pans; set aside.

2. 2

   Combine coconut oil, eggs, sugar, pumpkin puree, pumpkin...: Combine coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, and cinnamon in a large mixing bowl.

3. 3

   Add flour, salt, and baking powder and mix...: Add flour, salt, and baking powder and mix until combined.

4. 4

   Spoon batter into a large zip lock back...: Spoon batter into a large zip lock back and snip the corner off. Gently squeeze batter into your prepared donut pans, filling about 3/4 of the way.

5. 5

   Bake for 14-16 minutes or until donuts are...: Bake for 14-16 minutes or until donuts are set. Remove from the oven and cool for 5 minutes.

6. 6

   Mix powdered sugar and cinnamon in a large...: Mix powdered sugar and cinnamon in a large zip lock until combined. Place each donut, one at a time, in the zip lock back and coat.

7. 7

   Serve warm.

8. 8

   Store in an airtight container at room temperature...: Store in an airtight container at room temperature for up to three days.