Cinnamon Glazed Pumpkin Doughnuts
Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 6 1x
- Category: Breakfast, Dessert. Baking
- Cuisine: American
Ingredients
Scale
- For the Doughnut Batter:
- 1 1/2 Cups Pure Pumpkin Puree
- 1/3 Cup Pumpkin Flour
- 1/4 Cup Arrowroot Starch
- 2 Tsp Baking Powder
- 1 Tsp Homemade Pumpkin Pie Spice
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 30 Drops Vanilla Stevia
- For the Glaze:
- 1/4 Cup Swerve Confectioner's Sweetener
- 1/2 Tsp Cinnamon
- 2 TB Unsweetened Almond Milk (or non-dairy milk or choice)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the doughnut batter ingredients. Mix well until all in combined (it will be thick).
- In a well greased doughnut pan, divide the batter into all 6 molds as evenly as possible.
- Bake the doughnuts in the oven for 20 minutes. Remove and let cool completely!
- In the meantime, combine the glaze ingredients in a shallow wide-rimmed bowl, stir to combine.
- Once the doughnuts have cooled, dip the rounded side of each of the doughnuts carefully into the glaze mixture and place on a wire rack to set.
- Then...devour!
Nutrition
- Serving Size: 2