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–+ servings
Gluten free, Cinnamon Pumpkin Donuts

Cinnamon Pumpkin Donuts

5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Mini Donuts, +- 12 Large Donuts.

Ingredients

  • 1 Cup Brown Rice Flour gluten free.
  • ¾ Cup Coconut Flour.
  • ⅓ Cup Coconut Oil.
  • 1 Cup Milk or Almond Milk.
  • 1 teaspoon Cinnamon.
  • ½ teaspoon Nutmeg.
  • 1.2 teaspoon All Spice.
  • ¼ teaspoon Cloves.
  • ¼ teaspoon Ground Ginger.
  • ½ Cup Brown Sugar or coconut sugar.
  • 1 Large Egg or Flaxegg.
  • ½ teaspoon salt.
  • 2 teaspoon Vanilla.
  • 2 teaspoon Baking Powder.
  • ¾ Cup Pumpkin Puree.

Cinnamon Sugar:

  • 1 Cup Sugar or Xylitol.
  • 1 ½ tablespoon Cinnamon.

Glaze:

  • ½ Cup Melted Coconut Oil.
  • ¼ Cup Icing Sugar.
  • 1 teaspoon Vanilla.

Instructions 

  • Preheat oven to 180ºC.
  • Mix together dry ingredients and set aside.
  • With the paddle attachment, mix together the pumpkin, egg, oil, vanilla and milk.
  • Add dry ingredients and mix together very slowly until it all comes together.
  • Spoon batter into donut pans, until about ¾ full.
  • Bake donuts for 12-15 min or until fork/cake tester inserted comes out clean.
  • Remove from oven and allow to cool.

For the Cinnamon Sugar:

  • Mix together the cinnamon and sugar.
  • Dip each donut in a tiny amount of coconut oil and then into the cinnamon sugar.

For the Glaze:

  • Mix together the ingredients and then dip each donut into the glaze.
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