Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • 1½ tsp baking powder
  • 1/2 tsp cinnamon
  • ¼ tsp salt
  • ⅔ cup sugar
  • 1/2 cup unsalted butter (melted and cooled)
  • 1/2 cup pumpkin puree
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/2 cup milk (I used coconut)
  • Glaze:
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 2 tbsp coconut milk (more or less to preferred consistency)

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
  • Make a well in the center and add the melted and cooled butter, vanilla, eggs, pumpkin, and milk. Mix gently.
  • Transfer mixture to a large baggie with the tip cut off. This makes it easy to pipe into the donut maker.
  • Fill each well 3/4 full without covering the middle section. If you do, your doughnuts won't have a hole.
  • Cook for about 8-10 minutes.
  • Allow to cool and make the frosting.
  • Mix frosting ingredients in a small bowl. Adjust the amount of milk to your liking. More milk = thinner icing.