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I’m going to admit something kind of serious… I’m a bit over Pumpkin Spice Lattes. And it has nothing to do with Food Babe’s “investigative” uncoverings… which I’ve known about for the last several years. It just doesn’t taste the same to me anymore.

That being said, I’m still all Team-Pumpkin. I love pumpkin flavored treats this time of year. And for whatever reason I’ve been desperately seeking a healthy-ish alternative to donuts. I realize that regardless of how you make it, a donut has sugar. And sugar isn’t healthy. But if you do it right, you can health-ify it a bit.

Enter the Easy Gluten-Free Pumpkin Donuts!

EASY GLUTEN FREE
PUMPKIN DONUTS

1 Box/Bag Gluten-Free Yellow Cake Mix

1 Can Organic Pumpkin

Coconut Oil

Cinnamon/Sugar Mix
(I use Trader Joe’s

Pumpkin Spice

Instructions:

Preheat your oven to 400 degrees (or 375* convection).

Mix, by hand, the cake mix and the organic pumpkin. Stir in 1 Tablespoon of Trader Joe’s Sugar, Chocolate and Coffee Bean Mix.
Add 1 teaspoon of cinnamon & 1 teaspoon of pumpkin pie spice.

Stir until mixed completely. Use coconut oil to grease donut pan.

Spoon mixture into 6-donut pan, halfway filling each mold.
Bake for 13 minutes in convection oven.

Test to see if donuts are done by gently pressing on one.
The donut consistency will be spongy and will bounce back.

They were a HIT in our house! Moosh loved them, but he loves everything. But Chad loved them, too! And that’s saying something! If you’re looking for a semi-guiltless pumpkin indulgence, try them out this Fall — or as we like to call it, Pumpkin Season! 😉