Gluten-Free & Vegan Pumpkin Donuts
These healthy Vegan Pumpkin Donuts are not only gluten-free, but they're also naturally sweetened and topped with a healthy coconut butter icing!
Servings: 6
Calories: 377kcal
Ingredients
for the donuts
- 1/2 cup Bob's Red Mill Gluten-Free Oat Flour
- 1/2 cup Bob's Red Mill Super Fine Almond Flour
- 1/2 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup pumpkin puree
- 2 tablespoons olive oil or oil of choice
- 2 tablespoons nut butter of choice I used my Maple Mixed Nut Butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
for the coconut glaze
- 1/4 cup coconut butter
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 - 2 tablespoons coconut milk
- Pinch of cinnamon optional
- 1/4 cup chopped hazelnuts
Instructions
- Preheat the oven to 350ºF. Grease a donut pan and set it aside.
- Mix the dry ingredients and set aside.
- In a separate bowl, beat together the wet ingredients. Add to the wet ingredients into the dry ingredients and stir it together until combined.
- Scoop the batter into a plastic bag or pastry bag. If using a plastic bag, snip the corner off to create a makeshift pastry bag. Pipe the batter into the donut pan and then spread it out evenly with a spatula or your fingers. Bake on the center rack for 18 minutes.
- While the donuts are baking, melt together all the icing ingredients until smooth.
- Allow the donuts to cool for a least 10 minutes in the pan, then turn out onto a cooling rack and cool completely.
- Drizzle with icing and sprinkle with chopped hazelnuts if desired.
Video
Nutrition
Calories: 377kcal | Carbohydrates: 31g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 197mg | Fiber: 3g | Sugar: 21g