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1½ cups gluten-free all purpose flour
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⅓ cup coconut sugar
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1 tsp . baking powder
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½ tsp . baking soda
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½ tsp . sea salt (or Himalayan salt)
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¾ tsp . pumpkin pie spice
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¼ tsp . ground nutmeg
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⅓ cup pumpkin puree
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4 Tbsp . extra-virgin organic coconut oil , melted, divided use
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½ cup canned coconut milk
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Nonstick cooking spray
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¼ cup pure maple syrup
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¼ cup coconut butter , softened
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2 Tbsp . water
Directions for Gluten Free Baked Pumpkin Donuts with Maple Glaze:
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Preheat oven to 350º F.
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Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
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Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
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Add pumpkin mixture to flour mixture; mix until just blended.
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Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
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While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
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Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.
Recipe for Gluten Free Baked Pumpkin Donuts with Maple Glaze comes from Beachbodyondemand.com
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