Pumpkin Spice Doughnuts (Gluten Free, Vegan)

These decadent doughnuts are gluten-free, dairy-free, soy-free, and corn-free. They may be healthier than the usual doughnut, but are spicy and flavorful, with a nice crumb.

Prep Time10

Cook Time14

Course: Breakfast

Servings:

Calories: 217kcal

Author: Anna Chesley

Ingredients

1 cup sugar
2 tablespoon non-dairy palm shortening
2 eggs
⅔ cup pumpkin puree
½ cup water
1 cup almond flour
1 cup rice flour
1 cup cassava flour
1 tablespoon corn-free baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
½ cup powdered sugar, optional

Instructions

Preheat oven to 375℉. Grease donut pans well.
Beat together sugar and shortening until fine and crumbly.
1 cup sugar, 2 tablespoon non-dairy palm shortening
Add eggs, pumpkin, and water, and beat well until smooth.
2 eggs, ⅔ cup pumpkin puree, ½ cup water
In a separate bowl, mix together all dry ingredients.
1 cup almond flour, 1 cup rice flour, 1 cup cassava flour, 1 tablespoon corn-free baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon salt
Add the dry ingredients to the pumpkin mixture, and stir well until thoroughly mixed.
Spoon into doughnut pans, making sure to evenly fill each doughnut well.
Bake for 14-17 minutes, or until edges are golden brown and centers are fully set.
Let cool for 5 minutes. Then remove from pans, and gently roll in powdered sugar to coat.

Nutrition