I don't think these baked doughnuts really need an introduction. Doughnuts are back! And there are ways to make them less of a guilty pleasure than the beloved store bought versions. Here is how:
1) You DONT have to fry them! I know I know, everything is better when its fried. Coming from the girl who could eat french fries with every meal and not bat an eyelash. BUT believe me, they are still Am-A-zing baked if you have star recipe (which i'm about to give you).
2) Sub the bad ingredients for a healthier version. Let me explain:
These are moist, not too sweet, not too dense, pillowy goodness. I opted for a maple glaze but you can absolutely get creative and add any glaze flavor you love! *Hint hint- salted caramel would be pretty scrumptious too.
Pumpkin Doughnuts: Yields 6 (adopted from the The Faux Martha)
3 tbsp. melted coconut butter (or unsalted butter)
½ cup all- purpose flour
½ cup cake flour (or sub for a total of 1 cup all-purpose flour)
1 tsp baking powder
¼ teaspoon kosher salt
¼ teaspoon cinnamon
¾ teaspoon pumpkin spice
2 tbsp. buttermilk (*If you don't have buttermilk, combine 2 tbsp whole milk with 1/4 tsp vinegar, allow to sit for 5 min to curdle)
½ cup canned pumpkin
¼ cup brown sugar or coconut sugar
2 tbspoon honey or date paste (blended dates)
1 large egg
½ tsp vanilla extract
1) Preheat oven to 400 degress
2) Melt coconut (or butter) and set aside to cool
3) Combine flour, baking powder, salt, cinnamon and pumpkin spice in a bowl and whisk ingredients
4) In a separate bowl, combine canned pumpkin, sugar, egg, buttermilk, honey, and vanilla extract
4) With a spatula, combine wet and dry ingredients until combined. Be careful to not over mix, as this can create a dense doughnut
5) Spray the doughnut pan with coconut oil, using a piping bag or spoon, distribute batter evenly into baking pan
6) Bake for 7-8 minutes, or until the doughnut springs back. Or insert toothpick, should come out clean. Allow to cool in the baking pan for 1 minute before cooling on cooling rack.
7) While doughnuts cool, make the glaze. No recipe here! Combine powdered sugar, milk and maple syrup to your desired consistency
Serve and Enjoy!
Worlds easiest cookie to make and only 3 ingredients! Not to mention, they are gluten free, grain free, and you can even make them refined sugar free.
As much as I don't like to confess this fun fact: In college, I had to have a scoop of peanut butter every single day. I tried every brand I could find and it wasn't until I studied abroad in Mexico and Spain that I finally broke this peanut butter obsession. I couldn't find it abroad....I looked every day.
Needless to say, my peanut butter obsession most likely inspired this very peanut buttery cookie. Enjoy!
Peanut Butter Cookie Recipe:
1 cup Peanut Butter (Choose your fav)
1 cup brown sugar (sub coconut sugar if you are refined sugar free)
1 teaspoon baking soda
1 teaspoon vanilla extract (optional)
1) Preheat oven to 350 degrees and line a baking sheet with parchment paper
2) In a mixer- blend the peanut butter and brown sugar until well combined. Beat in egg, baking soda and vanilla extract
3) Using a tablespoon or ice cream scooper, scoop out dough and roll into balls. Flatten on cookie sheet with a fork.
4) Bake for 9-10 minutes. They will be delicate, soft, flaky cookies so be gentle when transferring from baking sheet to cooling rack.
5) After the cookies have cooled, fill with peanut butter frosting and a dollop of your favorite jam. Sprinkle with Maldon finishing salt
Peanut Butter Frosting:
I actually don't have a recipe because you don't need one! Below are the ingredients in the frosting but play around with the ratio. If you want a sweeter frosting, add more confectioner sugar. If you want less sweet add more peanut butter and milk/cream to thin out the frosting.
Milk/Cream (can use dairy free alternatives)
To all the momma bears and papa bears out there- add these PBJ Sammies (in cookie form) to your kiddos lunch box. They will love them, they will love you, and they will love their first day back to school.
As I always say, celebrate more and Eat More Cake, if thats what makes you happy!
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!