The arrival of autumn in the air immediately brings to mind crunchy leaves, apple cider, hot coffee, beautifully colored leaves, and of course all things pumpkin. In my household, pumpkin is a very popular flavor among everyone, so I thought it would be fitting to kick off September with a delicious pumpkin donut recipe.
BAKING MATERIALS:
•3 donut pans ( I used these ones from Amazon)
•Large Bowl
•Wooden Spoon
DONUT INGREDIENTS :
•1 3/4 cups gluten-free flour
•1 teaspoon pumpkin pie spice
•1 1/2 teaspoons baking powder
•1/2 cup coconut oil, melted
•1 teaspoon baking soda
•3/4 cup brown sugar
•2 teaspoons ground cinnamon
•2 eggs
•1/3 cup oat milk
•1 teaspoon vanilla extract
DONUT ICING:
•1 cup confectioner’s sugar
•1/4 teaspoon vanilla extract
•1 teaspoon ground cinnamon
•3 Tablespoons oat milk
DIRECTIONS:
1.) Preheat oven to 350ºF and lightly grease the donut pans with baking spray
2.) In a large bowl, sift together the gluten-free flour, baking powder, baking soda, ground cinnamon, and pumpkin pie spice together. Create a well in the center of your bowl. Then, add in the eggs and the brown sugar and mix.
3.) Add the oat milk and vanilla extract and mix until a batter forms. Gently fold in the pumpkin puree. Spoon the mixture into your prepared donut pans and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
4.) While the donuts are cooling, prepare the icing. In a small bowl, mix together the confectioner’s sugar and ground cinnamon. Then add in the oat milk and vanilla extract and whisk until smooth.
5.) After the donuts have cooled, remove them from the pans, and gently dip the top of each donut into the icing to coat. Allow the icing to set up on the donuts, then enjoy with a cup of hot coffee!
