Gluten Free Pumpkin Donut Recipe {Baked Pumpkin Donuts}
A Baked Pumpkin Donut Recipe that does not use canned pumpkin and is gluten free, dairy free, Paleo-friendly, soy free, and corn free. There are no refined sugars or artificial ingredients.
Ingredients
- 1/2 cup + 2 Tablespoons coconut flour
- 1/4 cup almond meal not almond flour
- 5 egg large, room temperature
- 1 tsp apple cider vinegar
- 3/4 tsp pumpkin pie spice
- 1/3 cup organic virgin coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 cup organic coconut sugar
- 2 Tbsp Nikki’s Pumpkin Spiced Donut Coconut Butter measured, then melted
Frosting
- 4 Tbsp Nutiva Organic Shortening
- 1 cup organic coconut sugar
- 1/2 tsp pumpkin pie spice
- 2 Tbsp Nikki’s Pumpkin Spiced Donut Coconut Butter measured, then melted
- 1/2 Tbsp vanilla extract
- 2 Tbsp water
Instructions
- Preheat oven to 425 degrees.
- Place all dry ingredients (except baking soda) in a large mixing bowl and stir by hand.
- Place vanilla and apple cider vinegar in a small, separate bowl and stir.
- Add melted coconut oil, coconut butter and vanilla / apple cider vinegar mixture and the baking soda to the dry ingredient bowl. Gently stir by hand until combined.
- Add in eggs, one-by-one, until all ingredients are completely blended together.
- Pour mixture about ⅔ full in each donut space.
- Bake for about 10-11 minutes (as ovens vary in baking times, keep an eye on the donuts beginning around minute 8).
- Remove donuts from pans and place on a cooling rack.
Frosting
- Place your mixing bowl in the freezer for 15-30 minutes.
- Grind the coconut sugar into a powder, ½ c. at a time (this will help ensure that it cuts down to the best powder form).
- Once all the coconut sugar has been made into a powder, place it in a sifter and sift through one time.
- Add all ingredients, except for the water, to your mixing bowl pulled from the freezer.
- Beat on high for 3 minutes. Scrape down sides and add the water.
- Beat on high for another 3 minutes or until your “whipped” blend emerges.