Mini Pumpkin & Tumeric Doughnuts

Seeing as the month of October is now upon us, and we're loving all things pumpkin, golden and that go bump in the night, I thought I'd experiment with some canned pumpkin.  I have also recently purchased a miniature doughnut tray (cutest thing ever) so why not throw the two concepts together and make some mini pumpkin doughnuts?! And because tumeric is my superfood of the week, why not incorporate that too? And of course they're gluten free & dairy free!

TIME: 15 minutes prep, 15 minutes baking 

MAKES: 36 mini doughnuts

INGREDIENTS: 

1/2 cup canned pumpkin, unsweetened

2 whole eggs

100ml almond milk, unsweetened

2 tbsp pure maple syrup 

1 tbsp coconut sugar 

1 pinch organic vanilla bean extract 

1 tsp cinnamon 

1 tsp tumeric powder

3/4 cup almond meal

1 tbsp coconut oil 

1 tsp baking powder 

1 tsp cream of tartar 

coconut oil spray to grease the doughnut tray

METHOD: 

Pre-heat the oven to 180*C and spray your doughnut tray with coconut oil spray to grease it

Using a large bowl and a whisk, combine the eggs, almond milk, maple syrup, vanilla bean, coconut sugar, coconut oil, cinnamon and tumeric. Mix until well combined

Add in the canned pumpkin, making sure it is completely combined with the wet ingredients

Mix in the remaining ingredients (baking powder, cream of tartar and almond meal), which will create a thick but still runny batter

Transfer the batter to a large piping bag, and pipe the batter into the doughnut tray, filling to about 3/4 of the depth.  Note that you will probably have to do this 3 times considering the amount of batter, and that each mini doughnut tray usually only holds 12 doughnuts!

Bake for around 15 minutes, or until slightly golden.  Place on a cooling rack, and remember to re-grease the pan if reusing

They're so tiny!

The doughnuts can be eaten plain, or do what I did with some and dip them in melted dark chocolate and desiccated coconut (obviously this makes them no longer dairy free!). They will store in the fridge for up to a week, or pop them in the freezer to reheat when you feel like eating something cute! 

Stay tuned for more pumpkin recipes! 

V x 

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