Pumpkin Vanilla Donuts (Gluten-free and vegan)

Happy Halloween everyone!! Wanna see my costume?

I am so excited to share a little a little story and this recipe with you today.

Many of you know that I am a fencer and I am so excited to say that I just got a gold metal in my latest competition! I drove all the way to Vancouver, Washington (shout out to my uber/ cousin Madison) to fence in Y12 womens saber.

Gluten-Free Pumpkin Doughnuts from Pia Christo

If you don’t fence, Y12 means that you are fencing twelve year olds and younger. For example you can’t fence when you are 13 unless you have a weird birthday where you can fence when you are thirteen and some are as tall as my mom! It is complicated. But anyways, I was younger than most and I won the pool (they are groups of people who each fence each other) and then I won the direct eliminations!!

Gluten-Free Pumpkin Doughnuts from Pia Christo

I won my first bout against my friend 14-15 and my direct elimination 3-15! And guess what? (let me bring this full circle)…I was craving delicious Pumpkin Donuts With Vanilla Glaze the entire time (and some bubble tea- I really am craving that lately).

I just kept reminding myself that when it was over I could come back home to make these delicious treats. These are also my favorite things for Halloween! I know for a fact trick or treaters love these thing and so does my family and my friends. Enjoy!!!

Gluten-Free Pumpkin Doughnuts from Pia Christo

Pumpkin Vanilla Donuts
½ cup coconut milk (Refrigerator variety)
2 teaspoons apple cider vinegar
1 ½ cups Gluten Free All-Purpose Baking Flour (I use Bobs Red Mill)
½ cup beet sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthum gum
½ teaspoon nutmeg
1 teaspoon cinnamon
⅓ cup unsweetened pumpkin puree
2 tablespoons coconut oil, melted
2 teaspoons vanila

Vanilla Glaze:
1 1/2 cups powdered sugar
2 teaspoons vanilla
2-3 tablespoons coconut milk

Preheat the oven to 350 degrees.

For the Pumpkin Vanilla Donuts: Prepare two 6-donut pans with baking spray or melted coconut oil.

In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the pumpkin and the melted coconut oil and vanilla to the coconut milk and vinegar and then add them to the dry ingredients.

Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
Add the batter to a greased doughnut pan, filling each half way.

Bake the doughnuts at 350 degrees for 10 minutes. Set aside to cool.

To make the glaze, you just whisk all of the ingredients together until smooth and dip the top of each donut in the glaze. immediately top with sprinkles and serve!

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