Monday, April 2, 2012

Pumpkin Spice Donuts - YUM!!!

The hardest area in the grocery store (with the sugar allergy) is the donut section. The aroma is so strong. If you are in need of comfort food this is especially difficult. When I saw this recipe on Pinterest I was so determined to try it with my modifications. My family was skeptical that it would be edible without the "called" for sweeteners. They were pleasantly surprised. We are excited to have this treat in our "Natural Sweeties" cookbook. - Melissa

Donut recipe...
1 3/4 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. tsp. ground cloves
1/3 c. coconut oil
1/2 c. coconut sugar
1 egg
1 1/2 tsp. vanilla extract
3/4 c. canned pumpkin
1/2 c. milk

In a bowl, mix all of the ingredients. Careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. This was my first time using a donut pan. So fun!!

Bake in oven at 350. 
10 to 12 minutes. 

For the coating...
1/2 c. butter, melted
2/3 c. xylotol, or coconut crystals
1-2 Tbls. Cinnamon
Melt butter in one bowl and combine sweetener and cinnamon in another. Once the donut has cooled a little (You still want them warm) dip into the butter and then in the cinnamon-sugar mixture. Your going to love it!!

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