These babies were perfect for watching Halloween movies and getting in the Halloween spirit over the weekend. They're baked rather than fried and, although they're still a treat, they're not quite as indulgent traditional doughnuts.
Mini Apple Cider Pumpkin Doughnuts (makes ~22)
- 2 cups oat flour (I made my own version by grinding gluten-free oats in my blender)
- 2 tsp baking powder
- 1/4 tsp + 1 dash salt
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup pureed pumpkin
- 3/4 cup apple cider
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- Optional: cinnamon and sugar for coating
Preheat the oven to 350*. Whisk together the dry ingredients (oat flour, baking powder, salt, cinnamon, nutmeg, ground cloves and ground ginger) until mixed thoroughly. In a separate bowl, mix the wet ingredients (pureed pumpkin, apple cider, maple syrup and melted coconut oil). Add wet mixture to the dry mixture a little at a time and combine.
If you have a mini doughnut pan, that works perfectly, if not, a regular cookie will work just fine! Either way, spray or oil your pan. Add your batter to a large freezer bag with a spatula. Twist the end like a pastry bag and squeeze the batter down towards the corner of the bag where you can snip off the tip. Using the bag, either fill the doughnut pan or create doughnut shapes on your cookie sheet by outlining small circles.
Cook doughnuts for 10 minutes. In a clean bowl, mix cinnamon and sugar together to create a coating for the doughnuts. After 10 minutes, take the doughnuts out of the oven and allow to cool for 1-2 minutes before dunking each of the doughnuts in cinnamon and sugar and placing back in the pan. Cook for an additional 10 minutes with the coating.
If you'd rather not add the sugar coating, cook doughnuts straight through for 15-20 minutes and lightly sprinkle cinnamon on top before serving.