Gluten-Free Pumpkin Spice Donuts

From Jeanette's Healthy Living.

To make these donuts lower in fat, I used some apple butter, which typically can substitute for half of the fat in baked goods. 

Egg Substitute:

(makes 50 grams = 1 egg)
  • 3/4 teaspoon Ener-G Egg Replacer
  • 1 tablespoons warm water
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons pumpkin puree

Pumpkin Spice Donuts Ingredients:

  • 100 grams Gluten-Free Donut Flour Blend (~ 3/4 cup plus 2 teaspoons)
  • 50 grams ground jaggery sugar or other unrefined sugar (~ 1/3 cup plus 1 tablespoon)
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 50 grams Egg Substitute
  • 75 grams almond milk or other non-dairy milk (~ 1/3 cup)
  • 1 tablespoon apple butter
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice

Cinnamon Sugar:

  • 1 teaspoon ground cinnamon
  • 3 tablespoons organic sugar

Directions:

  1. Preheat oven to 325 degrees.
  2. To make Egg Substitute, combine Ener-G Egg Replacer, warm water, baking powder and pumpkin puree. Set aside.
  3. To make Pumpkin Spice Donuts, combine Gluten-Free Flour Blend, jaggery sugar, baking powder, and salt in a medium bowl.
  4. Add Egg Substitute, almond milk, apple butter, olive oil, vanilla and pumpkin spice. 
  5. Stir until well blended.
  6. Fill each donut hole 2/3 full. Tap pan on counter several times to get rid of air pockets.
  7. Bake 8 minutes.
  8. Meanwhile, mix together Cinnamon Sugar by combining cinnamon and sugar in a small bowl.
  9. Remove donuts from pan and toss gently with Cinnamon Sugar.

Makes 10-12 mini-donuts.