1 cup Pumpkin Puree (Canned pumpkin or homemade)
1 ½ cups All-purpose Flour (Gluten-free flour blend or almond flour)
¾ cup Sugar (Coconut sugar or maple syrup)
2 tsp Baking Powder (Baking soda is not directly interchangeable)
2 Eggs (Flaxseed meal as a substitute)
½ cup Milk (Almond milk or oat milk)
1 tsp Cinnamon (Apple pie spice as a substitute)
½ tsp Nutmeg (Allspice as a substitute)
Preheat your oven to 350°F (175°C) and grease a donut pan.
In a large mixing bowl, combine the pumpkin puree, sugar, and eggs until smooth.
In another bowl, mix together the flour, baking powder, cinnamon, nutmeg, and other dry ingredients.
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Stir until just combined.
Spoon the batter into your prepared donut pan, filling each cavity about three-quarters full.
Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before transferring to a wire rack.
Prepare your glaze by mixing powdered sugar with milk, cream, or maple syrup.
Dip the cooled donuts into the glaze and set them on a wire rack to let the glaze set.
