1 (15 ounce) can pumpkin puree
4 eggs
water, to loosen
3 cups sugar
3½ cups whole wheat all-purpose flour (I used GF flour)
2 teaspoons baking soda
1½ teaspoons salt
1½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
Directions
1. Preheat the oven to 350 degrees
2. Mix pumpkin, eggs, salt, spices and sugar in one bowl and set aside
3. Sift the flour and baking soda into mixture slowly as you fold it in
4. When mixture is completely combined, add up to ¼ cup water to loosen mixture so that it is slightly runny- like a thick cake (I also added a few tablespoons of olive oil)
5. Spoon mixture into well prepped doughnut pans
6. Fill just under the top of the pans.
7. Bake 15 minutes or until doughnuts are slightly browned and when a toothpick inserted into the doughnut comes out clean
8. Remove from the oven and let cool in the pan 5 minutes
9. Remove from pan and sprinkle with some cinnamon or powdered sugar
2. Mix pumpkin, eggs, salt, spices and sugar in one bowl and set aside
3. Sift the flour and baking soda into mixture slowly as you fold it in
4. When mixture is completely combined, add up to ¼ cup water to loosen mixture so that it is slightly runny- like a thick cake (I also added a few tablespoons of olive oil)
5. Spoon mixture into well prepped doughnut pans
6. Fill just under the top of the pans.
7. Bake 15 minutes or until doughnuts are slightly browned and when a toothpick inserted into the doughnut comes out clean
8. Remove from the oven and let cool in the pan 5 minutes
9. Remove from pan and sprinkle with some cinnamon or powdered sugar
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