Pumpkin spice donuts with maple glaze! Who wants one? These delicious donuts are dairy free and can be made gluten free, vegan and nut free too! And they are (of course) refined sugar free. They’re so easy to make — all you need are some donut pans!
Here’s the recipe. Feel free to try out the substitutions to make it gluten free, nut free or vegan. I haven’t tried the recipe out with the substitutions yet but I think they should work!
2 eggs (try flax or chia eggs to keep it vegan!)
1 can pumpkin puree (15oz)
1 cup unsweetened applesauce
1/4 cup coconut oil, melted (or try butter/olive oil if allergic to coconut)
2 cups coconut sugar (or try brown sugar if allergic to coconut)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/2 tsp salt
1/2 tsp ginger
2 cups flour of choice (try gluten free flour to keep it GF)
1 tsp baking powder
1 1/2 tsp baking soda
Preheat your oven to 350° and spray 3 donut pans with cooking spray (makes 18 donuts total).
Gather all your ingredients.
Combine your wet ingredients in a medium sized bowl and whisk until smooth
In a larger bowl, combine your dry ingredients and mix throughly.
Add your wet ingredients to your dry ingredients and stir until well combined.
Divide your donut batter evenly between your donut pans, filling them all the way to the top. Bake at 350° for 15 minutes, or until a toothpick inserted in the center of one comes out clean.
Let the donuts cool completely before removing them from your donut pans.
Frost and enjoy! Store in the fridge or at room temperature for up to 5 days. Or freeze for later!
1/4 cup coconut butter (or use cocoa powder instead for a maple chocolate glaze!)
1/4 cup maple syrup
Melt coconut butter in the microwave or over low heat. Turn off the heat (or remove from the microwave) and stir in the maple syrup.
Spread frosting over the top of each donut!
Frosting Note: if you don’t have coconut butter (or if you’re allergic to coconut), use the same amount of cocoa powder in the place of coconut butter for a chocolate maple glaze!