• Rita Winthrop

Pumpkin Spice Donuts [with maple glaze]

Okay, these fulfill my needs for all things fall. I realized after this crazy busy last few weeks, I've hardly had anything pumpkin - which, is one of my favorites. After a few attempts, this batch came out incredibly light and full of flavor. I decided to splurge with a little maple glaze, but this babies are just as good plain as they are with that. Might I also add, they are dairy free, gluten free and vegan.

I start by preheating my oven to 350 degrees. I'll then mix all of my dry ingredients in one bowl. I used Bob's Redmill gluten free flour - and while I imagine you could do this with oat flour, I will strongly recommend you do NOT use coconut flour. The texture just didn't come out right - so stick to your basics if you are able. [Do, of course, let me know if you have success with another type!] I'll then mix together my wet ingredients. I used canned pumpkin - these are very similar to my baked sweet potato and banana donuts, but definitely a little more moist. I'll melt the coconut oil in a small bowl before mixing it in with the other wet ingredients. I also like to make 'buttermilk' using almond milk and a little apple cider vinegar. Let this sit for a few minutes to curdle, before adding to the mixture. I add the wet ingredients into the dry and mix thoroughly. Then fill your donut pan (or for muffins) and bake for about 20 minutes. Let them cool for about 10 minutes before making your glaze.


While the glaze is optional, I would highly recommend. Take powdered sugar, almond milk and maple syrup and whisk so there are no clumps. Dunk your donuts in on one side, or drizzle over the top and let harden.

I hope these meet your expectations for all things fall flavored - and as always, this recipe can be a great base to other flavors of donuts or muffins. Get baking!


Pumpkin Spice Donuts [with maple glaze]

Prep Time: 15-20 minutes

Cook Time: 20 minutes


Ingredients

  • 1 cup gluten free flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 2.5 teaspoons pumpkin spice

  • 1/2 teaspoon nutmeg

  • 1 tablespoon ground flax

  • 1/3 cup almond milk

  • 1 tablespoon apple cider vinegar

  • 2-3 tablespoons maple syrup or honey

  • 1 tablespoon melted coconut oil

  • 1/2 cup pumpkin puree

  • 1/2 teaspoon vanilla extract

Optional Glaze

  • 1/2 cup powdered sugar

  • 1 tablespoon maple syrup

  • 1 tablespoon almond milk


Directions

  1. Preheat oven to 350 degrees.

  2. Mix almond milk and apple cider vinegar and set aside.

  3. In medium bowl, mix together all dry ingredients. Set aside.

  4. In a small bowl, melt coconut oil. Then add remaining wet ingredients - except vinegar milk, and add to dry ingredients. Mix thoroughly and pour in vinegar almond milk last.

  5. Pour into donut pan and bake for 20 minutes. Let cool before adding glaze.

  6. If doing optional glaze, whisk ingredients until smooth. Dunk donuts in or drizzle with glaze and let harden.


xx

Rita

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newport, ri