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
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, 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.
