It's the first day of fall! I like fall, not winter so much, but pumpkin and apple everything is exciting! My kids and I have been talking about the pumpkin patch and that got me thinking about all the pumpkin goodies. I wanted to make something we could all enjoy that was delicious and processed free. Why not pumpkin spice donunts? These have no refined sugar or flour, but are just as good as any other pumpkin treat you will have this season. I made them in my mini donut maker (thanks mom!), but you could do this in the oven with a regular size donut pan. I'll warn you ahead of time - these are addicting. You'll want it to be fall all the time!
1 3/4 cups whole spelt flour (I like sprouted spelt flour best)
1/2 tsp. cinnamon
1/2 tsp.nutmeg
1/2 tsp.allspice
1/8 tsp.ground cloves
2 tsp.baking powder
1/2 tsp.salt
3/4 cup pumpkin puree
1/2 cup milk
1/2 cup sucanat or coconut palm sugar
1/3 cup melted coconut oil
1 large egg
1 tsp.vanilla extract
For the cinnamon sugar topping:
2 Tbsp. cinnamon
2/3 cup coconut palm sugar
4 Tbsp. melted butter
In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt. In a separate bowl, mix the pumpkin puree, milk, sucanat, coconut oil, egg and vanilla. Pour the wet ingredients into the dry ingredients and combine using a rubber spatula just until moist. Scoop this into a gallon size zip-top bag and cut the bottom corner to create a piping bag.
When the mini donut maker is heated, pipe the batter in a circle inside each donut shape. Close the lid and wait until they are cooked through. Place on a sheet of paper towels to cool completely. Dip each donut top in the melted butter and then into the cinnamon-sugar mixture. The batter is not overly sweet for this very reason. Now, devour! I'm not going to lie, these are fabulous with some homemade apple cider! You could also enjoy these while sitting on your back porch cuddled up with a blanket watching the fall leaves - just saying.
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