It’s officially pumpkin season! Pumpkin bread, pumpkin spice lattes, literal pumpkins! So why not whip up some delicious pumpkin donuts as we head into the weekend! They’re gluten free optionally dairy free (without the icing), and a fun little treat the entire family will love! Let’s get our pumpkin spice on!
Here’s What You’ll Need:
1 cup quinoa flour
3/4 cup pumpkin purée
1/2 cup brown sugar (or sugar of choice)
1 tbsp apple cider vinegar
1 + 1/2 tsp pumpkin pie spice, separated
2 tbsp + 1 tsp unsweetened almond milk, separated
3 tbsp coconut oil, melted
1 tsp vanilla
1/2 tsp baking powder
1/8 tsp sea salt
2 tbsp cream cheese frosting
Instructions:
(Makes 5 donuts)
Mix together the quinoa flour, pumpkin purée, sugar, apple cider vinegar, pumpkin pie spice, 2 tbsp almond milk, melted coconut oil, sea salt, vanilla, and baking powder.
Pour or squeeze mixture (using a pastry bag) into greased donut pan.
Bake in a preheated 350 degree oven for 20 mins.
Remove and let cool for 15 mins before removing donuts.
Make the icing (optional) - heat up the cream cheese frosting in the microwave for 10 seconds. Mix in 1 tsp unsweetened almond milk and 1/2 tsp pumpkin pie spice.
Drizzle the icing over the donuts.
Serve, and enjoy!