½cup packed brown sugaror coconut sugar for refined sugar free
4eggslarge
¾cup pumpkin puree
½cup almond milk
2tsp vanilla extract
for the cinnamon sugar
2 tbspdairy free butter
¼cup granulated can sugar or coconut sugar for refined sugar free
1tsp cinnamon
for the glaze
¾cup powdered sugar
1 ½tbsp almond milk
1 tsp vanilla extract
Instructions
Preheat the oven to 350 ℉ and prepare a standard size donut pan with non-stick spray (be generous) and dust with gluten free flour to further prevent sticking.
In a mixing bowl, stir together the flour, almond flour, spices, baking soda, baking powder and salt and then set it aside. In another bowl, whisk together the brown sugar, eggs, pumpkin, almond milk and vanilla until smooth. Add the dry ingredients to the wet and then whisk until no dry bits remain. Tranfer the batter to a large piping bag and fill the donut molds. Bake the donuts for 10-12 minutes. Remove and let cool.
For the cinnamon sugar donuts, melt the butter and brush over donuts. Place the sugar and cinnamon into a bowl and stir until combined. Toss buttered donuts in cinnamon sugar until coated.
For the glazed donuts, whisk together the glaze ingredients and spoon over donuts.
Notes
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram! I love to see all your creations!