Cinnamon Pumpkin Donuts

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1/4 tsp Cloves

Found on baking-ginger.com

Description

Ingredients

• 1 Cup Brown Rice Flour (gluten free).
• 3/4 Cup Coconut Flour.
• 1/3 Cup Coconut Oil.
• 1 Cup Milk (or Almond Milk).
• 1 tsp Cinnamon.
• 1/2 tsp Nutmeg.
• 1.2 tsp All Spice.
• 1/4 tsp Cloves.
• 1/4 tsp Ground Ginger.
• 1/2 Cup Brown Sugar (or coconut sugar).
• 1 Large Egg (or Flaxegg).
• 1/2 tsp salt.
• 2 tsp Vanilla.
• 2 tsp Baking Powder.
• 3/4 Cup Pumpkin Puree.
• 1 Cup Sugar (or Xylitol).
• 1 1/2 Tbsp Cinnamon.
• 1/2 Cup Melted Coconut Oil.
• 1/4 Cup Icing Sugar.
• 1 tsp Vanilla.

Directions

• Preheat oven to 180ºC.
• Mix together dry ingredients and set aside.
• With the paddle attachment, mix together the pumpkin, egg, oil, vanilla and milk.
• Add dry ingredients and mix together very slowly until it all comes together.
• Spoon batter into donut pans, until about 3/4 full.
• Bake donuts for 12-15 min or until fork/cake tester inserted comes out clean.
• Remove from oven and allow to cool.
• Mix together the cinnamon and sugar.
• Dip each donut in a tiny amount of coconut oil and then into the cinnamon sugar.
• Mix together the ingredients and then dip each donut into the glaze.