These incredibly delicious pumpkin donuts are a fat-free, gluten-free, and dairy-free treat that you and your family can enjoy! The pumpkin keeps the donuts fluffy and moist, and the cinnamon sugar glaze gives them a sweet, cinnamon-crunchy finish. Perfect for making any time of year.
Ingredients:
- 1 cup pumpkin puree;
- 1/2 tsp. coconut sugar ;
- 1/2 cup pure maple syrup ;
- 1 tsp alcohol-free vanilla extract or vanilla powder ;
- 1 1/2 cups gluten-free oat flour ;
- 1/2 cup brown rice flour;
- 1 1/2 tsp. baking powder ;
- 1/2 tsp cinnamon .
Cinnamon sugar glaze:
- 2/3 tsp. coconut sugar ;
- 2 tsp cinnamon ;
- 2-3 tablespoons pure maple syrup or water (optional).
Method of preparation:
Preheat the oven to 180°C.
In a large bowl, combine the pumpkin puree, coconut sugar , maple syrup , and vanilla . Stir until well blended.
In a separate bowl, mix together the gluten-free oat flour , brown rice flour, baking powder , and cinnamon . Gradually add the dry ingredients to the liquid ingredients, mixing until you have a thick but smooth batter.
Transfer the batter to a piping bag. Pipe the batter into a non-stick or silicone donut pan, filling each cavity 2/3 full.
Bake in preheated oven for 12 to 15 minutes. You can also use a toothpick to check the donuts, as baking times may vary.
While the donuts are baking, prepare the cinnamon sugar glaze. In a shallow bowl, mix the coconut sugar and cinnamon .
Once the donuts are baked, let them cool for a few minutes. While they are still warm, dip each donut into the glaze, making sure to coat them evenly and generously. Place the coated donuts on a wire rack to cool completely. If the glaze doesn't stick to the donuts, brush the donuts with a little pure maple syrup or water, then coat them with the sugar and cinnamon.
These donuts are best when they are still warm and fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Serving size for 10-12 donuts.
