Pumpkin ~Chocolate Chip Mini Donuts
With Pumpkin Spice Glazed Icing
(Gluten, Dairy & Soy Free)
Ingredients
(Makes 2 ½ dozen Mini Donuts )
- 2 Eggs
- 3/4 cup Pumpkin Puree
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice
- 1 tsp Maple Agave
- 1- 1/2 cup+ 1/4 cup Gluten-Free Flour
- 1/2 cup Light Brown Sugar
- 1/2 tsp Salt
- 3 tsp Baking Powder
- 2 Tbsp Coconut Oil, Organic, melted
- 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (Gluten,Dairy, & Soy free)
- 1 Tbsp Pumpkin Spice Bakery Emulsion
- 1- 1/2 cup Powder Sugar
- 3-4 Tbsp Coconut Creamer or Milk
Directions
Pre-Heat oven to 375 degrees
In a large mixing bowl whisk the eggs
with the pumpkin puree until smooth.
Add the Vanilla & Pumpkin Spice then whisk together ...
Now Add the brown sugar
&
Maple Agave
Last Ingredients to Mix ...
I whisk the dry ingredients until all is combined ...
Then I switch
from a whisk to a mixer!
So there are no lumps
and the batter is smooth !
Make sure you measure accordingly...
Too much flour and you are making cement !
This was my grandmother's mixer ...
Very old ....it has to be an antique!!!
This mixer has seen its time !!!
Soooo many recipes....
My grandmother was an awesome baker&cook!
(Boy do I miss her food she used to make !!!)
Now the batter is all blended smooth ...
I fold in the Chocolate chips ...
Once the chocolate chips are incorporated in the batter ....
Scoop the batter into a pastry bag
or
I use a Hefty zip-lock bag and cut the end of the tip ...
Spray the mini donut pan with non stick spray
(I'm using Coconut oil )
Pipe the batter into the donut holes slots...
Bake for 15 minutes ...
While the donuts are cooling on wax paper ...
I made the glazed icing ....
Ingredients
- 1 Tbsp Pumpkin Spice Bakery Emulsion
- 1 tsp Pumpkin Pie Spice
- 1- 1/2 cup Powder Sugar
- 3-4 Tbsp Coconut Creamer or Milk
Now glaze the donuts ...
I sprinkle more Pumpkin Pie Spice on top ....
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