Gluten-Free Pumpkin Donuts with a Dark Chocolate Glaze
These gluten-free pumpkin donuts with a dark chocolate glaze are one of my favorite treats, they have just the right amount of sweetness and spice! These cake-like spiced donuts bring out the best of fall flavors. The pumpkin donuts are also dairy-free and refined sugar-free making them a much healthier treat (or breakfast treat).
Ingredients
Donut Batter:
- 5 large Eggs
- 1/2 cup Pumpkin Purée
- 1/2 cup Coconut Milk without added sugars, gums, etc..
- 1/2 cup Maple
- 1/4 cup Coconut Oil melted, plus extra for greasing your baking pan
- 1 tsp Vanilla
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Baking Soda
- 2 tsp Pumpkin Pie Spice cinnamon, nutmeg, ginger, clove
- 1/2 tsp Ceylon Cinnamon
- 1/4 tsp Cardamom
- 1/4 tsp Sea Salt
Dark Chocolate Glaze:
- 1/2 cup Dark Chocolate Gems I use the Hu Kitchen Dark Chocolate Gems
- 2 tsp Coconut Oil
- 1 1/2 tsp Honey
Instructions
Donuts:
- Preheat your oven to 350℉ and grease your donut pan with coconut oil.
- In a food processor, blender, or electric mixer, Add the eggs, pumpkin, coconut milk, maple, melted coconut oil, and vanilla. Blend these until frothy about 15-30 seconds.
- Add in the almond flour, coconut flour, baking soda, pumpkin pie spice, ceylon cinnamon, cardamom, and sea salt. Blend (start on low and increase the speed) for about 30 seconds or until all the ingredients are well combined.
- Pour the batter into the greased pan, filling each donut spot about 2/3 full. (If using a 6 donut pan like me, you will only be using half the batter at this time and baking a second batch for a total of 12 donuts).
- Bake the donuts for 20 minutes. Allow them to cool for 5-10 minutes before removing from the pan.
- Cool your donuts completely before glazing them.
Dark Chocolate Glaze:
- In a small, shallow bowl, melt the dark chocolate gems and the coconut oil.
- Stir in the honey, until it is well combined.
- Dip the top of each donut into the glaze. Gently spin the donut as you remove it from the glaze, this helps the excess drip off. Set the donuts back on the cooling rack to cool and for the glaze to set up. I like to stick them in the fridge for 15 minutes to help harden the glaze.
- Enjoy!
