Gluten-Free & Vegan Pumpkin Spice Doughnuts
Servings: 6 doughnuts
Ingredients
For the Doughnuts
- 1 flax egg
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups gluten free oat flour
- ½ cup almond meal
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp salt
For the (Optional) Glaze
- ¼ cup melted coconut butter
- ¾ cup almond milk
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 pinches sea salt
Instructions
For the Doughnuts
- Preheat oven to 350 degrees Fahrenheit.
- Make your flax egg by combining flax with 3 Tbsp filtered water. Allow to rest for ~5 minutes or until a gel consistency is reached.
- Add your flax egg, pumpkin puree, coconut oil, maple syrup, and vanilla to a large mixing bowl. Whisk well to combine.
- Add oat flour, almond meal, baking powder, spices, and salt to the wet ingredients and whisk well to combine.
- Pipe or spoon mixture into a doughnut mold. Fill molds about ¾ of the way full. You will have leftover batter. I usually make 2-3 bonus muffins!
- Bake at 350 for 17 minutes. Allow to cool before carefully removing from the mold with a butter knife.
For the (Optional) Glaze
- If your coconut butter is solid, heat by placing jar (if glass) into a sauce pan with 1-2 inches of hot water. Heat on the stove and stir frequently until butter is melted.
- Add all ingredients to a large mixing bowl and whisk well to combine.
- Dip doughnuts face side down into glaze after cooled. I find that a single layer of this glaze is delicious, but a double layer is truly transcendent.
- Add optional garnish of bee pollen, chopped nuts, edible flowers, or coconut flakes to your liking!
Notes
Don't have a doughnut mold? Don't fret! This recipe also works amazingly for muffins.