Sunday, September 22, 2013

Pumpkin Donuts

Here are some Sunday morning Fall donuts!  

A touch of pumpkin with a hint of cinnamon and nutmeg.  You don't have to feel guilty about enjoying one (or two) of these donuts since they are allergy free, baked and don't contain any refined sugar!         
(o.k., minus the icing.....:)   )
I made these very simple, but please feel free to kick them up a notch with adding in extras, like dried cranberries, chocolate chips, nuts etc.  
So grab your morning java or hot apple cider and celebrate the coming of Fall!

gluten free/vegan

Pumpkin Donuts:
Oven: 350 degrees
1 donut pan- greased
Makes: 6 regular size donuts or 12 mini donuts

1/3 Cup  Brown Rice Flour
1/3 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
2 tsp.  Baking Powder
1/8 tsp.  Fine Sea Salt
1/8 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
1/2 Cup  Coconut Palm (sugar)
1/2 Cup  Organic Canned Pumpkin
1/4 Cup  Milk Substitute (I use Rice)
1/4 Cup  Coconut Oil (or oil of choice)
1 1/2 tsp.  Egg Replacer mixed with 2 TB warm water
1/2 tsp.  Pure Vanilla Extract

Preheat oven to 350 degrees.  Prepare donut pan and set aside.
In separate small bowl mix together; brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, sea salt, nutmeg and cinnamon.  Whisking by hand, so well combined.  Set aside.
In large mixing bowl with paddle attachment;  add coconut palm, pumpkin, milk substitute, oil (my coconut oil was soft enough not to melt), egg replacer and vanilla.  Mix on medium speed until well combined, scraping down with a spatula when needed.  With mixer on low speed, slowly add in premixed dry ingredients.  Mix on medium until well mixed, scraping down when needed (about 2-4 minutes).
Once blended together scrape batter into heavy duty ziplock bag.  Snip a tiny portion of the tip off and squeeze batter into donut pan filling 1/2 to 3/4 full.  You can smooth the top of batter with a wet spoon if lumpy.  Bake regular sized donuts 8-10 minutes and mini donuts 6 minutes.  Toothpick should come out clean when tested.  Let cool and remove from pan.

Spider Web Chocolate Icing:

1/4 Cup  Enjoy Life Chocolate Chips
1/2 TB  Coconut Oil

Once donuts have cooled.
In a small microwave safe bowl add the chocolate chips and coconut oil and melt on high, checking every 15-30 seconds.  Stir mixture after each "check" until melted completely.  Add melted mixture to a small ziplock baggie and snip a tiny portion of the end off.  Drizzle two circles on the donut.  One around the hole and one near the edge.  Using a toothpick, "pull" the chocolate outwards making a cobweb design.

Spooky delicious!

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Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Gluten Free Fridays,Wellness Weekend


  1. These look beautiful! Your icing job is so nice, but I doubt I'd be able to go so easy on the icing, I'd smother it!! Thanks for sharing these on WNWNW, I've pinned it :)

  2. Thank you! But you are to kind- my decorating is barely tolerable! ;) ....and Thank You for hosting the link party, I really enjoy checking out everyone's entries.