Have you caught the mini donut bug yet? I can’t help it, I love them. It’s such a great dessert. They are really quick to make, quick to bake, flavorful and a much healthier option than traditional fried donuts. Here is the link for the donut pans I’m using. I tried this one 2 different ways, one whole wheat and one gluten free. I’ll show the whole wheat in this post, the gluten free in the next. Also, I should let you know these donuts are about 55 calories a piece. What do you think? Worth the calories? I think so!
Heres the recipe: 1 cup whole wheat pastry flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1 egg, beaten 1/4 cup maple syrup 1 1/2 tablespoon canola oil or fat of choice 1/3 cup pumpkin puree 1/4 cup milk of choice, I used unsweetened vanilla almond milk (low cal) 1 teaspoon vanilla
Preheat oven to 350 degrees. Mix dry and wet ingredients separately. Mix together and combine, don’t overmix. Spray mini donut pans.
Pipe batter into pans. If you need to scrape batter out of the bowl into a piping bag like I do, it’s a task you need 3 hands for. Do like I did and get the piping bag into a cup. It will hold it upright while you pour batter in.
Bake until slightly underbaked, remember it’s whole wheat, so it will dry out quickly. Remove from pans as soon as you are able. Cool on rack.
I finished the donuts 2 different ways. One was a maple glaze and the other a chocolate ganache. Which was my favorite? I couldn’t decide. I loved them both.
Here’s the glaze- 3/4 cup powdered sugar 1 tablespoon pure maple syrup 1/2 teaspoon vanilla milk to consistency you are looking for.
Dip donuts in glaze.
On the ganache, I’m sorry, I didn’t record my recipe. I’ll try and make it again and get measurements.