Gluten-Free Vegan Pumpkin Spice Donuts
Description
These gluten-free, vegan pumpkin spice doughnuts are obviously delicious during the fall, but they're so simple to make, you're sure to be snacking on them any time of the year.
Ingredients
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1 tablespoon coconut oil, or as needed
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1 cup gluten-free all-purpose baking flour
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1 teaspoon pumpkin pie spice
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 pinch salt
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1 cup almond milk
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1/2 cup pumpkin puree
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1/2 cup coconut sugar
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1/4 cup olive oil
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1 teaspoon apple cider vinegar
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1 teaspoon vanilla extract
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2 cups powdered sugar
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2 tablespoons almond milk
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2 tablespoons maple syrup
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1 teaspoon pumpkin pie spice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
2
Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
3
Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
4
Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
5
Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
6
Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.