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Ingredients
- Donuts:
- 2 cups gluten free flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- One 15-ounce can pumpkin puree
- 1 1/2 cups coconut palm Maple or Date sugar
- 1/3 cup grape seed oil
- 4 tablespoons unsalted butter melted, 1/2 stick
- 1 teaspoon vanilla extract
- 3 large eggs
- Topping:
- 3/4 cup coconut palm sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter melted
Ingredients
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Instructions
- Special equipment: three 6-cup nonstick doughnut pans
- For the doughnuts: Preheat the oven to 350 degrees F.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
- Add the flour mixture to the pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
- Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
- For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter,
- then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.
Recipe Notes
Enjoy! Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
