Pumpkin banana donuts:
I did a questionnaire over on Instagram, with what to do with my ripe bananas. And majority of you said some sort of banana bread. But to be honest, I’ve made so many types of banana breads in the last year and a half, I wanted to switch it up. And so these maple and cinnamon sugar pumpkin banana donuts were created.
Ingredients you will need:
- Ripe bananas
- Coconut oil
- Vanilla extract
- Pumpkin purée
- Pumpkin spice seasoning
- Baking soda
- Gluten free measure for measure flour ( I used this one)
- Optional: maple syrup
- Coconut oil spray or ghee spray (don’t use if dairy free)
- Maple sugar
Can I use wheat flour instead?
I have not tested this recipe with different flours. But since I used a measure for measure gluten free flour, any convectional flours you have, should work fine in this recipe. For example, all purpose flour, wheat flour, or any other gluten free measure for measure flours.
I don’t have any pumpkin purée, what can I use instead?
A great alternative to the pumpkin purée is steamed sweet potatoes or apple sauce. But I highly suggest making the recipe as listed.
What is an alternative for eggs?
Feel free too use flax “eggs” for this recipe or any other type of egg replacer you use. But bake time may need to be a bit longer.
1 flax egg = 1 Tbsp flaxseed meal + 2-3 Tbsp water
How to prepare the batter:
Add the wet ingredients to a bowl and mix. And then add in the dry ingredients and mix. With a spoon, add about 1/4 cup of the batter to well greased donut pans. I use these silicone donut molds. And smooth down the batter into the donut molds.
Bake 350°F for 12-13 minutes or until a toothpick comes out clean. But if using flax “eggs” the bake time may need a little bit longer.
Let them rest:
And once the donuts are done baking, let them rest for 10 minutes in the donut molds. And carefully transfer to a wired rack and let rest for another 10-15 minutes.
Coating the donuts:
Once the donuts have cooled, spray with coconut oil or ghee, and dip the donuts into the maple sugar, cinnamon, pumpkin spice mixtures, coating all sides. But if you don’t have the coconut oil spray, just melt coconut oil and place in a shallow bowl, just don’t over coat with oil, as it will make them soggy.
Can I meal prep these in advance?
Yes, these make for a great prep ahead dessert. But if prepping ahead of time, I would suggest waiting to coat with the sugar coating until ready to serve. Because if you coat in advance, the sugar mixture will dissolve into the donuts.
How do I store?
I like to store mine in an airtight container in the refrigerator. And when I want to enjoy one, I either reheat for a few minutes in my convection oven, or enjoy at room temperature.
Do these donuts freeze well?
They absolutely do! But just don’t coat them in the sugar mixture and wait until you plan on enjoying them to coat.
Maple + Cinnamon Sugar Pumpkin Banana Donuts:
- 3 ripe bananas
- 2 eggs
- 1/4 cup coconut oil melted
- 2 tsp vanilla extract
- 1/2 cup pumpkin purée
- 1 Tbsp pumpkin spice
- 1/4 tsp cinnamon
- 1 tsp baking soda
- 1 1/2 cups gluten free measure for measure flour I used King Arthur flour
- 1/4 tsp salt
- Optional 1/4 cup maple syrup
Maple Sugar Coating:
- Coconut oil spray or Ghee spray if you don’t have the spray oil cans melt about 4 Tbsp oil and let cool
- 1/2 cup maple sugar substitute coconut sugar or any type of sugar you use
- 1/2 Tbsp cinnamon
- 1 tsp pumpkin spice seasoning
Instructions for donuts:
- Mix wet ingredients
- Add in dry ingredients and mix
- Add to greased muffin tin
- Bake 350 F for 12-13 minutes or until toothpick comes out clean
- Let rest for at least 10 minutes and remove from pan
- And let cool completely
Instructions for coating donuts:
- Mix the sugar, cinnamon, pumpkin spice seasoning in a shallow bowl
- Dip cooled donut in melted coconut oil or spray both sides with oil
- Coat the donut with the sugar mixture
- I like to store mine in an airtight container in the refrigerator and enjoy at room temperature or reheated