Gluten-Free Pumpkin Donuts
These gluten-free pumpkin donuts are soft, fluffy, boast real pumpkin flavor, and are indulgently frosted with a decadent dairy-free chocolate glaze!
Ingredients
For the donuts:
- 50 grams dairy-free butter
- 10 grams coconut oil
- 50 grams pure pumkin reduce to 25/30 grams after removing moisture
- 2 eggs
- 1 teaspoon vanilla extract
- 70 grams almond flour
- 55 grams tapioca flour
- 25 grams sugar
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ tsp baking soda
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
For the chocolate glaze:
- 2 tablespoon melted dairy-free butter
- 80 grams powdered sugar
- 15 grams cocoa powder
- 1-2 tablespoon almond or coconut milk
Instructions
- Preheat the oven to 350.
- First, melt the butter and coconut oil together and whisk. Set aside briefly.
- Next, you’ll need to drain the pumpkin to reduce the moisture content. You can do this by placing your pumpkin in between paper towels and gently wringing it out, or patting it dry with paper towels, until it has reduced to about half of its weight. Start with 50 grams of pumpkin, then it should reduce down to about 25/30 grams.
- Add the pumpkin, eggs and vanilla to the butter mixture and whisk.
- Add in the dry ingredients and mix well.
- Generously grease a donut pan and fill each donut mold with the batter, filling them nearly to the top.
- Bake for 16-17 minutes until golden and easily lift out of the donut pan.
- While the donuts are baking, add the frosting ingredients to a small bowl and whisk until smooth and shiny.
- While the donuts are still slightly warm, but have cooled significantly, dip into the frosting to coat well. Enjoy!