- 1 cup almond flour
- 2 tsp baking powder
- ¼ cup coconut sugar
- pinch sea salt
- 1 tsp pumpkin pie spice
- 2 tbsp coconut oil
- ½ cup pumpkin puree
- ½ cup almond milk
- 1 cup powdered coconut sugar
- 1-2 tablespoons almond milk
- Preheat the oven to 375 F and grease a 6 doughnut pan and set aside.
- In a mixing bowl, combine all the dry ingredients.
- Add coconut oil, pumpkin puree and almond milk and stir to combine.
- Add doughnut batter to a piping bag or ziploc bag with the corner snipped off, or you can spoon batter into the pan. Pipe around each cavity of the doughnut pan once. The cavities should be about 3/4 full. Gently bang the pan against something soft to even out the top of the batter.
- Bake the donuts for 15-18 minutes or until risen and slightly golden brown. Allow the donuts to cool for about 15 minutes in the pan before removing them and placing them on a wire rack to cool completely.
- While the donuts are cooling, prepare the glaze. Place 1 cup of powdered coconut sugar into a bowl and add in 1 tablespoon almond milk and stir well. Add 1 more tablespoon of almond milk if needed to get a runny, but thick glaze. Dip the donuts into the glaze one at a time and place them back on the wire rack, glazed-side up.
- Let cool and enjoy it!
These doughnuts are baked, not fried, so they are light and airy, spiked with a hint of pumpkin spice. Treat yourself to these vegan doughnuts fall morning or save them for an after-dinner treat when you feel too full to move. They are incredibly easy to make and promise to satisfy your craving for donuts.
If anyone is interested, a doughnut shape does indeed exist, and it’s called a torus.