Description
Delicious gluten-free and dairy-free pumpkin donuts that are a perfect treat for autumn.
Ingredients
- 2 cups gluten-free 1-1 flour blend
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup avocado oil or melted refined coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar (for icing)
- 1/4 cup almond milk (for icing)
- 1 tablespoon dairy-free butter (for icing)
- 1/2 teaspoon vanilla extract (for icing)
- 1 and 1/2 cups powdered sugar
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two donut pans with non-stick spray.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt.
- In a medium bowl, combine the pumpkin puree, chosen oil, brown sugar, sugar, eggs, almond milk, and vanilla extract. Whisk until well mixed.
- Gradually incorporate the wet ingredients into the dry mixture, whisking until fully combined.
- Spoon the batter into a zip-top bag, seal it, and cut a small corner off the bottom.
- Pipe the batter into the prepared donut pans, filling them about three-quarters full.
- Bake for approximately 11 to 12 minutes, or until the tops spring back when tapped.
- Cool in the pans for 2 minutes before transferring to a wire rack for another 10 to 15 minutes.
- To prepare the icing, sift the powdered sugar into a bowl.
- In a saucepan, heat brown sugar, almond milk, and dairy-free butter over medium heat until smooth. Remove from heat and whisk in the vanilla extract and powdered sugar.
- Dip the tops of the cooled donuts into the icing and set them back on the rack to allow the frosting to set.
Notes
Store donuts in an airtight container at room temperature for up to three days, or freeze for up to three months.