Kickin’ off pumpkin season in the best way possible…with donuts! I don’t have to tell any of you how much this girl LOVES all things pumpkin. It’s no secret. I actually bake with pumpkin all year long (shhhhh). I keep cans of pumpkin puree stocked in my pantry so whenever I get that pumpkin craving, I’m prepared. It’s always “pumpkin season” in my house!
My all time favorite coffee drink is a pumpkin spice latte. I would get so excited when Starbucks brought out the drink in September…until I found out there is dairy in the syrup. Sad day. I’m determined to create a dairy free, all natural pumpkin spice syrup to make my own hot and iced pumpkin spice lattes at home. Does that sound like a good idea to anybody else?
I’ve taken the flavors of this yummy coffee drink and turned it into a baked donut. No need to feel guilty here. The pumpkin spice donuts are soft and cake-like (my fave type of donuts). Then they are frosted with a coffee glaze made with instant espresso powder. You can also leave out the espresso powder if you don’t like the taste of coffee. Give these little donuts a sprinkling of ground nutmeg and they become the perfect fall donut.
- 1 cup Sarah's gluten free flour blend
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup So Delicious unsweetened coconut milk
- 1 teaspoon apple cider vinegar
- 1/2 cup pure pumpkin puree
- 1/4 cup brown sugar
- 2 tablespoons pure maple syrup
- 3 tablespoons sunflower seed or canola oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons So Delicious unsweetened coconut milk, warm
- 1 teaspoon instant espresso powder
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- nutmeg or cinnamon (to sprinkle on top)
- Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray.
- Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add pumpkin puree, brown sugar, maple syrup, oil and vanilla. Stir in the flour mixture until just combined.
- Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan.
- Bake donuts for 12-14 minutes, until golden brown. Turn out onto cooling rack.
- To make coffee glaze, mix together coconut milk and espresso powder, until dissolved. Add powdered sugar and vanilla. Whisk until smooth.
- Spread glaze over each donut. Sprinkle with either a touch of nutmeg or cinnamon. Let glaze set for 5 minutes.
- Donuts best served same day. If not serving the donuts right away, wait to glaze until ready to enjoy.