The name of the LORD is a strong tower; the righteous run to it and are safe. Proverbs 18:10
Serve these pumpkin donuts with a side of scrambled eggs for a special weekend breakfast or with a slice of string cheese as a quick grab and go snack during the week.
Makes 6 donuts
1 cup white whole wheat flour
1/4 c sucanat (I used 2 tbsp in this batch)
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
pinch sea salt
2 egg whites, lightly beaten
1 cup canned pumpkin
1/2 cup buttermilk, milk soured with 1 tbsp lemon juice, kefir or whey
1 tbsp coconut butter, organic grass-fed butter, earth balance or oil of choice
1 tsp vanilla
1/8 tsp maple extract, optional
Preheat oven to 350°. Prep donut pan by spraying with cooking spray.
In a medium sized bowl combine all ingredients with a whisk. Pour into gallon sized zip lock bag. Cut tip off one of the corners and pipe into a donut pan. Alternatively you can spoon the batter into the donut pan.
Bake for 20-25 minutes.
Let donuts cool for 5 minutes. Loosen the edges with a knife and invert the pan onto a plate. The donuts should pop right out of the pan. Sprinkle with pumpkin pie spice. Enjoy!
If you do not own a donut pan, you can use a muffin tin; however, muffins will take a bit longer to cook than the donuts.
This post is part of the Family Favorites series that focuses on our most adored meals that are both kid- and adult-friendly, have minimal weekday prep time and are flavorful and sustaining.
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