Pumpkin Doughnuts
Ingredients
225 g Mashed Pumpkin (1 cup)
202.5 g Flour, gluten-free (1,1/2 cup)
1 teaspoon Ginger
2 teaspoon Cinnamon
0.5 teaspoon Mixed Spice
0.5 teaspoon Nutmeg
77 Half an Orange
95 g Natvia
1 teaspoon Baking Powder
1 teaspoon Bi Carb Soda
Pinch of Salt
Egg
108 g Canola Oil
250 g Milk, add gradually until desired consistency is achieved
Icing
125 g Cream Cheese
50 g Natvia, blitzed (1/4 cup)
1 teaspoon Vanilla
67.5 g Milk (1/4 cup)
Topping
60 tablespoon Pecans (1/2 cup)
Method
- Preheat oven to 190 degrees and spray a donut tray with oil
- Start off by preparing your pumpkin – peel and dice a cups worth of pumpkin and boil or place in the microwave for 8 minutes or until completely soft – mash and set aside to cool
- Grab a bowl and combine all dry ingredients with a wooden spoon
- In a separate bowl, whisk together egg and oil. Add vanilla and slightly cooled pumpkin and combine. Add to dry ingredients
- Add orange zest and milk (if needed) mix until just combined
- Spoon mixture into oiled donut tray and fill about ¾ full
- Place in oven for 12-15 minutes
- Allow to cool in the pan before turning out onto a wire rack
- Prepare your glaze – allow the cream cheese to come to room temperature and beat until smooth together with Natvia and vanilla essence. Add milk gradually until desired consistency is achieved – you want it to be runny enough that you are able to dip the donuts into glaze but not so thin that it completely runs off the donut
- Dip your cooled donuts into the glaze and scatter your chopped pecans on top
- Store in an airtight container
| Carb | Pro | Fats | Energy KJ | Calories | Serving size |
| 8.1g | 0.4g | 0.1g | 176 | 42 | 182.50g |
