Officially Fall!

October 15, 2012 § 1 Comment

With all the beautiful weather we’ve been having in Washington, I have been denying that return of Fall. The mornings start out cool and crisp and end with a high of 70. If you’ve ever lived on the western side of Washington State, you know that this is almost unheard of weather for October. Along with the arrival of Fall comes everything made with Pumpkin and I do mean everything! I have been so tempted (thanks to Pinterst) to bake with Pumpkin and am proud to say that I was able to hold off until a day with rain.

As I looked through all the different Pumpkin recipes I have, I decided that whatever I was going to make had to be amazing. Therefore, I went with Baked Pumpkin Donut Holes, because who doesn’t love a good donut. Since becoming Gluten Free I haven’t enjoyed a donut of any kind for at least three years and I am proud to say that the GF modifications I made were a success! These donuts turned out soft, full of flavor and had that perfect donut texture. It’s official, Fall is here so go and make a cup of coffee and enjoy these scrumptious little bites.

Baked Pumpkin Donut Holes (recipe modified from Two Peas & Their Pod)

1 3/4 Cups Gluten Free all-purpose baking flour (I used Bob’s RedMill)

3/4 tsp xanthum gum

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1/3 cup canola oil (can substitute with all natural apple sauce)

1/2 cup light brown sugar

1 large egg

1 tsp Vanilla extract

3/4 cup canned plain pumpkin (not pumpkin pie filling)

1/2 cup milk

For the Coating: 4 Tbsp unsalted, melted butter, 2/3 cup granulated sugar and 2 Tbsp cinnamon

Preheat oven to 350. Spray a mini muffin tin with non-stick cooking spray and set aside.

In a medium bowl, whisk together all dry ingredients. In another bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined. Do not over mix.

Distribute batter evenly among muffin cups and bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, melt butter in a small bowl and combine sugar and cinnamon in another small bowl. When muffins are done baking and while they are still warm, dip each muffin into melted butter and roll in cinnamon/sugar mixture to coat.

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