Pumpkin Spice Donuts

This recipe was adapted from Lindsay Nixon’s Happy Herbivore Light & Lean which I checked out from the library and haven’t brought myself to return it...Lucky for renewals!

These are best if eaten when fresh, however, you can store leftovers in an airtight container in the fridge and reheat in the oven or toaster oven to make warm and crispy. ​

You can also make this as a cake just bake longer.

Ingredients:

• 1 ½ cups gluten free flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup coconut sugar
• 1 tsp pumpkin pie spice
• ½ cup of tomato sauce
• ½ cup of pureed pumpkin
• 5 tbsp unsweetened applesauce
• ¼ cup water (add more as necessary)
• Brown sugar & cinnamon mixed together for topping

Heat oven to 350.  Spray donut pans with coconut oil.

Whisk dry ingredients together adding more pumpkin pie spice if preferred.  Add wet ingredients and if too sticky keep adding water if necessary to have more of a smooth consistency.  Add batter to a piping bag and pipe into prepared donut pans.  Bake for 12-18 minutes.  Once it comes out of the oven, quickly dip in the sugar & cinnamon mixture to coat and let cool on a rack.  Repeat until out of batter remembering to respray the pans with coconut oil each time.