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Pumpkin Peanut Butter Gluten-free Donuts

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Luscious gluten-free donuts made with peanut butter and pumpkin!

Ingredients

  • 2 Tablespoons Vegetable Oil
  • ⅓ cups Unsweetened Applesauce
  • 3 whole Eggs
  • ⅔ cups Brown Sugar
  • ¾ cups Pumpkin Puree
  • ¾ cups Peanut Butter
  • 2 teaspoons Cinnamon
  • 1-½ teaspoon Baking Powder
  • 1 dash Salt
  • 1-½ cup Gluten-free All-purpose Flour
  • Cinnamon And Sugar Dusting

Preparation

Preheat oven to 350 F. Grease a donut pan (recipe makes 18 regular sized donuts) with nonstick cooking spray and set aside.

In a large bowl, mix together vegetable oil, applesauce, eggs, brown sugar, pumpkin puree, peanut butter and cinnamon until fully combined. Gradually add the baking powder, salt and flour and mix until fully combined.

Fill each donut cavity about 2/3 of the way full. Bake for about 15 minutes, or until golden brown. Remove pan from the oven and let them cool in the pan for about 2 minutes.

While donuts are still warm, roll them in a mixture of white sugar and cinnamon. Let donuts sit on a sheet of parchment paper for another minute or so and enjoy!

Recipe adapted from King Arthur Flour.

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Profile photo of Cooking my life away

Cooking my life away on 2.25.2013

These doughnuts are Delicious! i used Pamela’s baking blend in place of the Baking Powder, salt, and Bob’s Red Mill Flour.

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