Gluten Free Pumpkin Snickerdoodle Donuts
Servings 18 mini donuts
Ingredients
Gluten Free Pumpkin Snickerdoodle Donuts
- 2 cups oats
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup maple syrup
- ½ cup plain greek yogurt
- 2 eggs
Cinnamon Sugar Topping
- ¼ cup sugar or coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°. Grease a mini donut pan and set aside.
- In a food processor, grind oats until they are a grainy flour like consistency.
- Add in remaining ingredients and mix in food processor until ingredients are well combined.
- Pour batter into a mini donut pan and bake at 350° for 12 minutes or until donut batter bounces back gently when pressed.
- While the donuts are cooking, mix together your cinnamon sugar mixture.
- Allow donuts to cool in pan for a few minutes, until you are able to handle them.
Cinnamon Sugar Topping
- In a bowl, mix together sugar and cinnamon.
- While they are still warm, dunk each side in the cinnamon sugar mixture and place on wire cooling rack to finish cooling.
Nutrition
Serving: 1g | Calories: 74kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 72mg | Potassium: 97mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2146IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
