| Servings | Prep Time |
| 24Doughnuts & Holes | 10 Minutes |
| Cook Time | Passive Time |
| 3-4Minutes | 3-24Hours |
|
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- 3 1/2cups gluten free baking mix
- 1tablespoon baking powder
- 1teaspoon baking soda
- 1 teaspoon sea salt
- 2tablespoons ground cinnamon
- 1tablespoon grated fresh gingerOR 2 tablespoons dried ground ginger
- 1teaspoon nutmeg
- 1cup puréed pumpkin
- 2/3cup full fat buttermilk
- 1tablespoon vanilla extract
- 1tablespoon butter extract
- 1tablespoon molasses
- 2large eggs
- 1/2cup granulated coconut sugarOR light brown sugar
- 1/4cup granulated stevia in the rawOR your favorite sweetener
- 1/4cup Butter
- 1/2cup granulated coconut sugarOR brown sugar
- 1/2cup granulated steviaOR your favorite white sugar
- 2tablespoons ground cinnamon
- 1teaspoon ground allspice
- 1/2cup coconut flour
- 2cups coconut oilJust trust me on this! Use coconut oil to fry these babies. It’s a healthy fat and it’s the least you can do with such an indulgent treat. IF YOU MUST you could use another oil.
- Cream butter with mixer using the whisk attachment
- Add sugar and process until it’s light and fluffy- about 5 minutes
- Continue mixing as you add eggs, pumpkin, molasses, buttermilk and extracts
- Fold in dry ingredients
- Cover and refrigerate for 3 hours or over night
- Heat oil to 350 degrees- This is important. You don’t want your oil too cold or else your doughnuts will be too greasy. If it’s too hot they will burn on the outside.
- Put coconut flour on damp cutting board, use your hands to get an even coating- pushing extra flour to the edge of the board to use as it is needed
- Add 1/4 of the dough to floured surface, roll it into a ball making, roll on board to get an even coating of flour.add more flour as needs so that the edge isn’t sticky.
- Use hands to pat dough ball flat to apx 3/4 to 1 inch thick.
- Dip doughnut cutter in cinnamon sugar mixture & cut doughnuts
- Fry in preheated oil for 1 1/2 minutes per side ONLY TURN DOUGHNUTS ONCE
- Remove from oil and put on wire rack
- Dip hot doughnuts in cinnamon sugar mixture, making sure everything is evenly coated
- Enjoy!!!
Look at those babies! I mean, this is food porn in all it’s glory- Right??? I sent these with the hubs to his guys at work and they were a huge hit! This is the first year I have made these, but I can can already tell that a new holiday tradition has been born.
Here is how to make these Forking EPIC Old Fashion Pumpkin Doughnuts…
Mix dough and refrigerate 3-24 hours
Working with 1/4 of the dough- Pat ball to apx inch thick on a floured board
Cut doughnuts and holes
Tip- I used a mason jar lid for the doughnuts and an icing tip for the holes. Dip cutter in cinnamon sugar and or flour to avoid sticking
Fry for 1 1/2 minutes per side in oil heated to 350 degrees. ONLY FLIP DOUGHNUTS ONCE
Remove from oil and place on wire rack
Coat hot doughnuts in cinnamon sugar
Doughnut holes AKA the cook’s treat. THESE MUST BE EATEN HOT AND YOU GET FIRST DIBS. The blessing of a person helping you with the dishes (the never freakin’ ending job-right???)gets second dibs!!
My favorite way to eat these is plain. Don’t get me wrong, they are amazing with the cinnamon sugar coating. But there is just something about the plain ones that will always have my heart.
Introducing your new holiday breakfast tradition!