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Pumpkin Donut with Maple Glaze GF/DF

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Cook Time 14 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.75 cup GF Flour I used Bob’s Redmill 1:1
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1.25 tsp Pumpkin Pie Spice
  • 1/2 cup Avocado or Refined Coconut Oil
  • 2 Eggs
  • 1 cup Organic Pumpkin Puree
  • 1/3 cup Non-Dairy Milk I used Malk Almond Milk
  • 1 tsp Vanilla extract
Maple Glaze
  • 1/3 cup Organic Pure Maple Syrup
  • 2 tbsp Melted Coconut Oil
  • 1/2 cup Coconut sugar I used granulated Monk Fruit sweetener for more macro friendly

Equipment

  • Donut Pan

Method
 

  1. Make sure to grease pans well. You can also make 6 larger donuts or 8 smaller donuts.
  2. Mix all of you dry ingredients first in a large bowl
  3. Then add your wet ingredients and mix (Do not overmix)
  4. Scoop or transfer to a piping bag and evenly spread donut batter
  5. Bake 11-14 minutes or until they bounce back and toothpick comes out clean. I made 6 larger donuts and baked for 14 minutes, they were perfect.
  6. If using glaze, melt together the glaze ingredients on low/medium heat until sugar is melted and no longer gritty. Don’t overcook or it will be sticky like caramel.
  7. Drizzle on the donuts or dip the top of the donut into the glaze and place on a cooling rack. However, feel free to enjoy while warm!