{"id":14703,"date":"2021-11-16T06:20:56","date_gmt":"2021-11-16T06:20:56","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=14703"},"modified":"2024-11-22T17:04:32","modified_gmt":"2024-11-23T01:04:32","slug":"pumpkin-espresso-doughnuts","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=14703","title":{"rendered":"Pumpkin Espresso Doughnuts"},"content":{"rendered":"
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Tis\u2019 the season for these gorgeous golden cakey doughnuts with espresso.
I was chatting with my sister a few days ago and being a bit cynical about how pumpkins tend to get overdone this time of the year. I love pumpkin don\u2019t get me wrong, but pumpkin wine\u2026.is a bit much. Anyway here I am sharing one of my kids favorite fall breakfast treats. <\/p>\n\n\n\n

 I’ve been baking with more gluten free flour lately, I\u2019m not allergic to wheat, but I prefer the texture gluten free, renders in a lot of my baking. And while it doesn’t yield something nearly as light and fluffy as a “regular” baked good, I like how tender and rich things turn out.
These doughnuts with espresso are cakey, very tender and light compared to the fried kinds. My kids loved it as dessert too so it\u2019s a good sweet treat anytime. The cream cheese frosting is indulgent and totally optional if you prefer, but recommended.
I don’t like hard selling you on the recipe here, but if you need a easy, one bowl, gluten free, maple sweetened pumpkin doughnuts? These are them.<\/p>\n\n\n

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Pumpkin Espresso Doughnuts<\/h2>\n\n\n\n