Pecan Pumpkin Glazed Donuts (gluten free, vegan)

Photo by Kristyn P.
Adapted from purelytwins.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

donuts

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from purelytwins.com

Ingredients

  • 2

    tbsp brown rice flour

  • 1/2

    cup potato starch

  • 1/2

    cup sorghum flour

  • 1

    tsp pumpkin pie spice

  • 2 1/2

    tsp baking powder

  • 1/2

    cup coconut sugar (or regular sugar)

  • 1/2

    cup pumpkin puree

  • 3/4

    cup buttermilk **

  • 3

    tbsp coconut oil in liquid form (or oil of your choice)**

  • we make our own buttermilk using 1 cup coconut milk and 1 1/2 tbsp apple cider vinegar

  • Toppings for donuts:

  • cinnamon sugar glaze

  • pecans ground into flour, need about 1-2 cups ground pecans and place into a bowl

  • Cinnamon Sugar Glaze:

  • 1

    cup powdered sugar

  • 1 1/2

    tablespoons coconut milk or water

  • 1/2

    teaspoon ground cinnamon

Directions

Donuts: 1. Add in coconut sugar, pumpkin puree, coconut oil into a bowl. 2. Stir then add in your dry ingredients. 3. Add in buttermilk and stir till combined. 4. Pipe or scoop batter into donut pan. Or can use muffin pan if you do not have donut pan. 5. Bake at 350 for 16-20 minutes. 6. Once donuts are done remove from pan and let cool on cooling rack as you get your toppings ready. Cinnamon Sugar Glaze: 1. Place on cinnamon sugar glaze into a bowl and stir till combined. 2. Grab a pumpkin donut and dip into your cinnamon glaze then into your bowl of pecan flour. Continue to dip your donuts into the glaze and pecans till all donuts are coated. 3. Enjoy.

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