Gluten-Free Pumpkin Donuts

I'm always on the the hunt for gluten free recipes for my daughter Juliet. Donuts are one of her favorites that we have had to cut out. She was over the moon for this recipe! 

Ingredients

• 1½ cups gluten-free all purpose flour ( I use Bob's Redmill)
• ⅓ cup coconut sugar or sugar of your choice
• 1 tsp . baking powder
• ½ tsp . baking soda
• ½ tsp . sea salt (or Himalayan salt)
• ¾ tsp . pumpkin pie spice
• ¼ tsp . ground nutmeg
• ⅓ cup pumpkin puree
• 4 Tbsp . extra-virgin organic coconut oil , melted, divided use
• ½ cup canned coconut milk or almond milk
• Nonstick cooking spray

Instructions

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, an  milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.

For the glaze I made two kinds: plain and chocolate.

All you need is 1/2 cup of confectioner sugar and 1.5 TBS of water for the plain. Mix together well and dip the entire donut into the bowl and then let dry.

For the chocolate you will need 1.5 TBS of unsweetened cocoa powder, 1/2 cup of confectioner sugar, and 1.5 TBS. 

Chocolate was the favorite here!! Recipe made 8 donuts for us so you might want to double!