These gluten-free and vegan pumpkin donuts are the perfect treat for a holiday morning or brunch. They can be made the night before, and actually taste better the next day! A food processor and donut pan are required to make this recipe. Top each donut with a powdered coconut sugar glaze and chopped nuts for a special treat.
Ingredients
¾ cups
pumpkin purée
½ cups
coconut sugar
¼ cups
coconut oil
(or unsalted butter)
1½ cups
blanched almond flour
(gently packed)
½ cups
tapioca flour
¼ cups
oat flour
2 teaspoons
pumpkin pie spice
2 teaspoons
baking powder
¼ teaspoons
sea salt
