'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Friday, November 16, 2012

Baked Pumpkin Donut Holes

I am not a huge donut eater, but I do have a weakness for pumpkin donuts. Krispy Kreme makes a delicious pumpkin spice cake donut, but it obviously contains eggs. It is also seasonal, so what is a girl supposed to do when she is craving pumpkin spice donuts in the spring.  I decided I would make my own donuts.

When came across this recipe, I loved the idea of using a mini muffin tin to create donut "holes".  I also liked that these were baked and not fried - not just because of the health factor, but mainly because of the mess factor. I loathe cleaning up oil splatter all over the stove top and counter. These turned out so well they were gone within a day! We did manage to save enough to sneak some into The Princess's granddad who was in the hospital at the time (because everyone needs some contraband in the hospital to help them feel at home!).

Baked Pumpkin Spice Donut Holes

For the Donuts:
2 cups wonder flour*

2 tsp baking powder

2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1/3 cup coconut oil, melted

1/4 cup sucanat

1 Tbsp ground flax seed mixed with 3 Tbsp water (or 1 egg)

1/2 cup non-dairy milk

For the Coating:**

1/2 cup raw sugar

2 Tbsp. cinnamon

Preheat oven to 350 Degrees F. Spray a 24-cup mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.

In a separate large bowl, whisk together oil, sucanat, ground flax mixed with water, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among mini muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, combine raw sugar and cinnamon in another bowl. Remove muffins from oven when finished and allow to cool for 2 minutes. Roll each muffin in cinnamon sugar to coat. Serve muffins warm or at room temperature - if there are any left  to serve!

*If you choose to use all-purpose flour in place of the wonder flour, cut the amount to 1 3/4 cups.

**The original recipe called for dipping the donut holes in melted butter before rolling them in the cinnamon sugar mixture. I tried mine both ways to see if there was much difference. I tasted a small difference (because I knew the difference) but nobody else could tell. I say save the mess and the calories and avoid that step.

Recipe Adapted from Two Peas and Their Pod


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