Pumpkin Donuts: Paleo, Gluten-Free and Delicious!
Due to the pumpkin, these donuts are quite moist and a little more delicate than the vanilla ones I posted the other day but gosh they are good! Next time I make them, I will try the chocolate glaze icing from this recipe.
Pumpkin Donuts with Maple Frosting
Delicious, paleo and gluten free pumpkin donuts with maple frosting.
For the Donuts
- 1 1/2 c almond flour
- 1/4 c tapioca flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 c canned pumpkin
- 1/4 c pure maple syrup
- 2 eggs
- 1 tsp vanilla
- 1/2 c coconut butter, softened + 1 Tablespoon
- 1 T maple syrup, room temp
- 1-2 tsp hot water depending on how thick/thin you want your icing
Preheat oven to 350 degrees.
Prepare your donut cups (or pan). These are the silicon molds that we love & bought on Amazon.
In a large bowl, mix together the dry ingredients.
In a medium bowl, whisk all of the wet ingredients.
Gently fold the wet ingredients into the dry. Fill the donut molds 1/2-full as they will rise.
Bake for 15 minutes. Let fully cool before removing from molds.
Original recipe from The Healthy Peaches.