Wednesday, 23 November 2011

Thanksgiving Mini Baked Pumpkin Doughnuts



Looking for easy bite-sized treats for Thanksgiving? Especially ones gluten and dairy free? Well I've found your recipe! These are the easiest little things to make... Before you start, be sure to have a mini doughnut tin or mini muffin tray. By all means make regular size, but these are an easy, sweet bite to add to your Thanksgiving feast.


Mini Baked Pumpkin Doughnuts (Gluten and Dairy Free) *Not Vegan
Doughnuts:
1 3/4 cups brown rice flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/3 cup oil (canola or olive)
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup apple cider
Cinnamon and Sugar Coating:
1/4 cup cinnamon
1/2 cup granulated sugar
1/8 cup nutmeg

Directions:
Preheat oven to 350F/180C. Grease inside of doughnut tray or muffin tray (I used doughnut tray.)

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and apple cider until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Fill tray (each doughnut mould half full) and bake for 10-12mins. While the doughnuts are baking, mix sugar, cinnamon, and nutmeg for the coating. Remove doughnuts from oven and allow to cool for 2mins. Then roll each doughnut in cinnamon&sugar mix, and enjoy!

Thanksgiving fashion that goes well with doughnuts...

Pic courtesy of HarpersBazaar.com

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