Gluten & Dairy Free Pumpkin Cake Donuts

My kids love these Gluten & Dairy Free Pumpkin Cake Donuts! These donuts are baked so you don't have to bother with messy vats of hot oil.  They will also register much lower on the 'Guilt Scale' since they aren't fried!

PUMPKIN CAKE DONUTS - GLUTEN & DAIRY FREE

8     OUNCES*  or  2 CUPS - WHOLE GRAIN GLUTEN FREE FLOUR BLEND

6     OUNCES    or  3/4 CUP - ORGANIC CANE SUGAR

1     TEASPOON SALT

2     TEASPOONS PUMPKIN PIE SPICE

2     TEASPOONS BAKING POWDER
1     TEASPOON GUAR GUM

3/4  CUP ORGANIC LIGHT COCONUT MILK

1     CUP CANNED ORGANIC PUMPKIN

2     LARGE ORGANIC EGGS

2     OUNCES or 4 TABLESPOONS - SOFTENED ORGANIC COCONUT OIL

GLAZE FOR DONUTS

1    CUP CONFECTIONERS SUGAR

1 - 2 TEASPOONS CINNAMON (optional)

2    TBS HOT WATER

* Measurements are provided in weight (ounces) for a more accurate measurement of certain ingredients.  A cup of flour can weigh between 4 and 6 ounces, so using weight as a measurement, especially for flour, can make a difference in the outcome of your recipe.  

PREHEAT OVEN TO 350°F

• Combine the flour, sugar, salt, guar gum, pumpkin pie spice & baking powder.  Set aside.
• In a mixing bowl, whisk together the coconut milk, pumpkin, eggs and coconut oil until well combined.
• Add dry ingredients to egg mixture and whisk until well incorporated. 
• Lightly oil a donut pan and (using a large pastry bag or a zip lock bag with one of the bottom corners snipped off) pipe into moulds - about 3/4 full
• Bake in preheated oven for 10 to 15 minutes, or until tops spring back when touched or toothpick comes out clean.
• Cool donuts in pan for a few minutes then turn out onto a wire rack.
• To make glaze for donuts, combine confectioner's sugar, cinnamon and hot water. Whisk well.
• Dip tops of cooled donuts in glaze.
• EAT!

Recipe makes 12 - 14 donuts.