my first experiment with a mini donut pan turned out a success! these are subtly sweet, though they have no sugar, and only use up 2 cups of your gluten-free flours- and none of the guilt associated with real donuts.
my pan makes 12 at a time, and this batch of batter makes 48 plus 5 regular muffin tins (i got lazy). if you think you’ll do mini donuts again, i would highly recommend investing in 2 pans, or you’ll be in the kitchen all evening! of course, the original recipe is for regular muffins, if you just want to do that. adapted from Wildflower Morning Recipes.
p.s. see my post today at The Love Vitamin!
1/3 cup coconut oil
1/2 cup non-dairy milk (like coconut or almond)
1/2 teaspoon cinnamon
1 teaspoon each: nutmeg, pumpkin pie spice
1/4 tsp sea salt
1 (15 oz.) can pumpkin
1/3 cup organic honey
1 cup millet flour
1 cup brown rice flour
1/2 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup raisins
1. preheat oven to 325 F.
2. add to a blender: coconut oil, milk, spices, salt, pumpkin, and honey. blend. use a spatula to scrape the mixture up from the bottom- it’s a little thick.
3. in a large mixing bowl, combine the flours, flaxseed, baking powder and soda, and raisins.
4. pour the blender contents into the mixing bowl. stir very well.
5. spoon batter into a gallon size plastic ziploc bag. cut off a very small tip from one bottom corner to squeeze the batter through, like a pastry bag.
6. squeeze batter into the pan, sprayed very well with cooking spray. bake 15 minutes. let cool for at least 2 minutes before removing donuts from the pan. now you’re ready for the next batch! spray the pan before every new batch.
and the perfect companion for gifts of some pumpkin donuts? 2 little felt bat stuffies i made, just in time for halloween 
