Donuts horneados de calabaza y especias con azúcar y canela, sin gluten

Ingredientes

• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 2 eggs
• 1/4 cup melted refined coconut oil (or sub melted butter)
• 1/2 cup unsweetened almond milk (or sub any milk)
• 1 (14.6 oz) package gluten free vanilla cake mix
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 1/2 teaspoons cinnamon

Preparación

1. 1

   --- step 1 ---

2. 2

   Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray. Set aside.

3. 3

   --- step 2 ---

4. 4

   In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, eggs, coconut oil, and milk until well combined. Add the gluten free cake mix and whisk for about 2 minutes.

5. 5

   --- step 3 ---

6. 6

   Pour batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled 3/4 of the way full. Bake for 15 – 17 minutes or until donuts bounce back when touched. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. 7

   --- step 4 ---

8. 8

   While donuts are cooling, melt the butter in a small bowl. In a medium bowl, combine the sugar and cinnamon. Dip each donut first in the melted butter, then into the cinnamon-sugar mixture coating all sides.