Fall & Pumpkin Spice. As synonymous as PB+J or avocado with Queen St. Bakery Chia toast.
But not all pumpkin spice recipes are created equal. These donuts are made using homemade pumpkin puree for a ridiculously comforting afternoon treat.
Pumpkin Spice Donuts (Gluten-Free, Dairy Free)
- 1 3/4 cups QSB 1-for-1 Superfood Baking Mix
- 1 1/2 cups of Pumpkin Puree (we used homemade to ensure it’s Gluten Free)
- 1 1/2 cups of White Sugar
- 1/4 cup of Vegetable oil
- 4 Eggs
- 2 tbsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Ginger (ground)
- 1/4 tsp Allspice
- 1/2 tsp Sea Salt
1. Pre-heat the oven to 350F and grease a donut pan
2. In a large bowl (or stand mixer), combine all the wet ingredients and blend until well combined.
3. In a separate bowl, combine the flour, baking soda, salt and spices.
4. Gradually add the dry mix to the wet mix while mixing at a slow speed, either by hand or using your stand mixer.
5. Scoop the dough into a piping bag and begin to pipe into your donut pan. You want to fill it 2/3 of the way up.
6. Bake the donuts for 18 minutes.
7. While they’re still hot, coat in a mixture of sugar, cinnamon and pumpkin spice.
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