Pumpkin errything this time of year, am I right? There are so many ways to use pumpkin in your baking, soups, drinks - I can't get enough of this fall flavor. Recently, I've been experimenting with baking my own donuts at home, mostly because I am intolerant to gluten and gluten free donuts are hard to come by. Whether or not you can grab traditional donuts from your local bakery, they're so fun to make at home!
Spiced Pumpkin Donuts With Maple Glaze
2/3 c. maple syrup
1/3 c. coconut oil, melted
1 c. pumpkin puree
1 tbsp. vanilla
1 1/2 c. all-purpose gluten free flour (or regular all purpose!)
1 tbsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Maple Glaze :
1 c. powdered sugar
2 tbsp. maple syrup
1 tbsp. coconut milk
Melted dark chocolate
Pumpkin seeds (crushed)
1. Preheat oven to 350°F.
2. Combine all wet ingredients (maple syrup, coconut oil, egg, pumpkin puree, and vanilla). Slowly add flour as you fold to combine, creating a thick batter. Add remaining ingredients and stir until until batter is smooth.
3. Pour batter into a resealable bag and cut a 1 inch hole on the corner of the bag. Pipe batter into a non-stick donut pan. Place pan in the oven for 10-12 minutes or until a toothpick inserted into the donut comes out clean.
4. Allow donuts to cool in pan for 5 minutes, then remove donuts from pan and allow to cool on a cooling rack for 5 additional minutes.
5. While donuts are cooling, mix together glaze ingredients by combining powdered sugar with maple syrup and coconut milk. Stir until glaze is smooth. Add more liquid or sugar according to desired consistency.
6. Dip top half of each donut in glaze and set aside for decorating! I drizzled chocolate on some, and sprinkled pumpkin seed or pecans on others. Feel free to decorate as you please - white chocolate drizzle, cinnamon sugar, or coconut would all be delicious!