Pumpkin Marshmallow Donuts

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As you can see by the pictures of these donuts, they look a bit bread-like. This recipe was a bit of a disappointment, but I think it was mostly to do with the fact that I accidentally used whole wheat flour instead of all-purpose flour. I think this recipe could be improved with less sugar as well. The glaze pretty much just tasted like powdered sugar, so we (my sister and I) added spices and more pumpkin puree. We skipped the coconut cinnamon sugar glaze (we just felt like the donuts did NOT need any more sugar or oil). I tried vegan marshmallows for the first time while making this recipe, and they are so good! I think I will definitely try making these again some time, but with the right kind of flour, a different glaze recipe, and way less sugar.

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3 thoughts on “Pumpkin Marshmallow Donuts

  1. Awe, These look great! I typically don’t use a lot of sugar in anything, but for appearance purposes I did the cinnamon and sugar topping with the colored icings to add more character. When working with whole wheat flour everything is going to be much more dense, healthier, but not as light in texture. With standard flour they come out right, and you can even reduce the pumpkin puree component, I just LOVE pumpkin so I added more.

    Next time you can skip the icing as they were good even without all the toppings 🙂

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    1. Oh thank you so much for the suggestions! I definitely will not use whole wheat flour the next time around! And skipping the icing I think would be the way to go for me. I just generally don’t like how sweet most things are anyways. I love your blog by the way! 😀

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