I am in love with pumpkin everything since one of my favorite food bloggers hipped me to Pumpkin desserts two years ago. So this would be perfect for morning and after school treats as well with coffee or tea or my favorite Almond Milk! Also perfect for fall and upcoming holidays!
1 ½ cups Gluten Free Flour½ cup beet sugar (you can use regular old cane sugar in place)
1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup canned pumpkin
2 tablespoons vegetable oil
½ cup coconut milk
½ cup beet sugar
¼ cup coconut milk
2 tablespoons coconut oil
1 teaspoon maple extract pinch of salt finely chopped pecans if desired
In a medium mixing bowl, combine all of the dry ingredients.In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter. I then spoon the batter into a Ziploc and snip off the corner to make a piping bag to handle the sticky batter.
Add the batter to a greased doughnut pan or mini doughnut baker.
Bake 8-10 minutes at 350 degrees in the oven or 5 in the mini doughnut baker.
While the doughnuts are baking, make the glaze.In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes. Remove from heat and let cool slightly.Dip the doughnuts in the glaze (up to twice!) and garnish with pecans if desired.