Pecan pumpkin glazed donuts (gluten-free, vegan

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 5/8 cup Brown rice flour
  • 1/2 tsp Cinnamon, ground
  • 1 Cinnamon sugar glaze
  • 1/2 cup Coconut sugar
  • 1 Pecans ground into flour
  • 1/2 cup Potato starch
  • 1 cup Powdered sugar
  • 1 tsp Pumpkin pie spice

• Oils & Vinegars

  • 3 tbsp Coconut oil in liquid form

• Dairy

  • 3/4 cup Buttermilk

• Liquids

  • 1 1/2 tbsp Coconut milk or water

Found on purelytwins.com

Description

Ingredients

• 1/2 cup potato starch (3 oz)
• 1/2 cup tigernut flour or any flour (1 1/2oz)
• 1 tsp pumpkin pie spice
• 2 1/2 tsp baking powder
• 2 tablespoons flax meal
• 1/2 cup sugar (2 1/2oz)
• 1/2 cup pumpkin puree (4 oz)
• 6 tablespoons coconut milk (3 oz)
• 3 tbsp coconut oil in liquid form (1 1/2oz)
• glaze
• pecans ground into flour, need about 1-2 cups ground pecans and place into a bowl
• 1/2 cup powdered sugar
• 1 tablespoons coconut mill
• 1/4 teaspoon ground cinnamon

Directions

• Add in coconut sugar, pumpkin puree, coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into donut pan. Or can use muffin pan if you do not have donut pan. Bake at 350 for 16-20 minutes.
• Once donuts are done remove from pan and let cool on cooling rack as you get your toppings ready.
• Place on glaze into a bowl and stir till combined.
• Grab a pumpkin donut and dip into your cinnamon glaze then into your bowl of pecan flour.
• Continue to dip your donuts into the glaze and pecans till all donuts are coated.