Description
A healthy and fun recipe to make for breakfast! A gluten-free pumpkin donut dipped in a glaze then covered in pecans!
Ingredients
- FOR THE DONUTS:
- ½ cups Sugar
- ½ cups Pumpkin Puree
- 3 Tablespoons Coconut Oil
- 2 Tablespoons Brown Rice Flour
- ½ cups Sorghum Flour
- ½ cups Potato Starch
- 1 teaspoon Pumpkin Pie Spice
- 2-½ teaspoons Baking Powder
- ¾ cups Buttermilk
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- 1-½ Tablespoon Coconut Milk (or Milk)
- ½ teaspoons Cinnamon
- 2 cups Crushed Pecans
Preparation
For the donuts:
Preheat oven to 350ºF. Add sugar, pumpkin puree, and coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into donut pan, or use a muffin pan if you do not have a donut pan. Bake at 350ºF for 16-20 minutes.
Once donuts are done, remove from pan and let cool on cooling rack as you get your toppings ready.
For the glaze:
Place powdered sugar, coconut milk, and cinnamon into a bowl and stir till combined.
To glaze donuts, grab a pumpkin donut and dip into your cinnamon glaze then into your bowl of crushed pecans. Continue to dip your donuts into the glaze and pecans till all donuts are coated.
Enjoy!
