{Gluten Free} Pumpkin Donuts with Cinnamon Toast Glaze
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 Donuts
Ingredients
Pumpkin Donuts
1 1/2 c. Almond Flour
1 Tbsp. Coconut Flour
2 tsp. Cinnamon
1 1/2 tsp. Baking Powder
1/4 tsp. Sea Salt
1/8 c. Cane Sugar or Sweetner of choice
2 Large Eggs
1/2 c. Pumpkin Puree
2 Tbsp. Water
1/4 tsp. Vanilla Extract
For Cinnamon Toast Cream Cheese Glaze
1/4 cup powdered sugar
3 ounces Melanie's Medley Cinnamon Toast cream cheese
1 1/2 tablespoons unsweetened almond milk
Directions
Preheat oven to 350 degrees F.
Spray donut pan(s) with cooking spray.
Sift together almond flour, coconut flour, cinnamon, baking powder, salt and sweetener.
In a small bowl whisk together eggs, pumpkin, water and vanilla extract.
With a large spoon, mix wet into dry ingredients.
Spoon batter into prepared baking pan. Each donut opening should be filled almost to the top.
Bake in preheated oven for 12-15 minutes or until toothpick inserted comes out clean.
Allow donuts to cool in pan for a few minutes, and then transfer to a baking sheet lined with parchment, wax paper, or a silicone mat.
Directions for Gaze
While donuts are cooling, you can make the Cinnamon glaze:
Add softened cream cheese and powdered sugar in a bowl;
mix or beat on medium speed until well blended.
Add in vanilla, milk, mixing until smooth.
If necessary add in a bit more milk
Drizzle evenly over warm donuts. Enjoy!