My Mom bought me a mini donut maker a few years ago, and I was dying to bake something with pumpkin to help kick off the fall season, since I had not baked yet this season, and it has not gone below 75 degrees yet in Southern California!!
I used the recipe loosely, using what I had, and trying to make them delicious as possible, while still remaining as healthy as I could keep them. They are gluten free, baked with pumpkin & topped with a yummy cinnamon sugar maple cream cheese glaze. I gave a small batch of 4 to each of my parents, and I kept about 6 at home for myself.
Grain Changer said her total time was 25 minutes. Real life here, mine took over an hour. I am no expert. I am just someone who loves to cook and bake and make real food for myself and my loved ones to enjoy.
Her recipe and instructions are below. I will also note any of my substitutions.
(I used a Truvia sugar blend instead of sugar & made my own pumpkin pie spice)
(I used half & half instead of milk, whipped cream cheese, and sugar free maple sugar)
(I used the donut maker 3x vs. the oven, tried to use a piping bag made from a ziploc and made a big mess, each batch only took about 2-3 minutes to bake, and then on top of the glaze, i added more Truvia for an extra sweet sugar crunch!)
I thought they were delicious and aren't they picture perfect!?