Fresh Pumpkin Donuts :: Gluten Free, Dairy Free, Nut Free, Egg Free
Ingredients
For the Pumpkin Donuts:
- 3 cups Namaste GF Flour blend
- 1 cup coconut sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree
- 2/3 cup coconut milk
- ½ cup avocado oil
- 1 tbsp vanilla extract
- 2 tsp apple cider vinegar
For the Brown Sugar Icing:
- ¼ cup coconut milk
- 1 tbsp butter or coconut oil
- 1 tsp molasses
- 1 tsp vanilla extract
- 2 ½ cups powdered sugar
Instructions
For the Pumpkin Donuts:
- Pre-heat the oven to 350 degrees, and spray your donut pans with avocado oil spray. This recipe makes about 15 donuts. You can halve it if you need!
- Whisk the flour, coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice in a medium mixing bowl.
- Add the pumpkin puree, coconut milk, avocado oil, vanilla extract, and apple cider vinegar, and mix to combine.
- Snip the tip of a piping bag or Zip Top bag to make a thick circle for the batter to come out of. Scoop the batter into the piping bag, and pipe the batter into the donut pan. I filled my silicone molds up to the top.
- Bake the donuts at 350 degrees for 25 minutes, or until a toothpick comes out clean and the tops are golden.
- Let the donuts cool for a few minutes before turning them out onto a cooling rack to cool completely before glazing.
For the Brown Sugar Icing:
- Put the coconut milk, butter, and molasses in a small saucepan, and melt together, whisking along the way.
- Turn the heat off, add the powdered sugar, and whisk until smooth.
- You’ll want the glaze to stay warm so that the donuts will dip easily, so I just keep the glaze in the sauce pan and dip the donuts from there. Dip the donuts, let the glaze run off into the saucepan, and then set on the cooling rack to dry.
Notes
- Canned or fresh pumpkin puree will work just fine in this recipe. If the kids have never seen a pumpkin go from the patch to the oven to a baked good though, it is so, so worth the time to do that! Simply pre-heat your oven to 425 degrees, use some good avocado oil or butter on the flesh of the pumpkin, and roast flesh side down on a baking sheet for about 40 minutes until tender. You can scoop the flesh into a food processor or blender to puree from there. I don’t think you’ll turn back once you taste it!