• 1½ cups gluten-free all purpose flour

• ⅓ cup coconut sugar

• 1 tsp . baking powder

• ½ tsp . baking soda

• ½ tsp . sea salt (or Himalayan salt)

• ¾ tsp . pumpkin pie spice

• ¼ tsp . ground nutmeg

• ⅓ cup pumpkin puree

• 4 Tbsp . extra-virgin organic coconut oil , melted, divided use

• ½ cup canned coconut milk

• Nonstick cooking spray

• ¼ cup pure maple syrup

• ¼ cup coconut butter , softened

• 2 Tbsp . water

Directions for Gluten Free Baked Pumpkin Donuts with Maple Glaze:

1. Preheat oven to 350º F.

2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.

3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.

4. Add pumpkin mixture to flour mixture; mix until just blended.

5. 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.

6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.

7. 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