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Breads & Donuts

Pumpkin Donuts with Cream Cheese Frosting

BY
Sarah Biegel
TOTAL TIME:
25 mins
YIELD
6 donuts
@sarahmbiegel

Pumpkin Donuts with Cream Cheese Frosting

TOTAL TIME:
25 mins
YIELD:
6 donuts
Ingredients

Donuts

  • 2 eggs
  • ¼ cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • ¼ tsp vanilla
  • ¼ tsp maple syrup
  • ¼ cup coconut sugar
  • 1 cup almond flour
  • 2 tsp baking powder
  • 4 Tbsp coconut oil

Frosting

  • 4 oz cream cheese (softened)
  • 1 Tbsp vegan butter (softened)
  • 2 cups powdered sugar
  • ¼ tsp vanilla
  • Dash of cinnamon
INSTRUCTIONS
  1. In a large bowl, mix together eggs, pumpkin puree, pumpkin pie spice, vanilla, maple syrup and coconut sugar.
  2. Add in almond flour, baking powder and coconut oil. Mix until fully combined, but do not over combine.
  3. Spray a donut pan with coconut oil.
  4. Add donut mixture to a quart size ziploc bag or piping bag. Cut the tip and pipe mixture into 6 donuts.
  5. Bake at 350 for 15-20 minutes, or until a toothpick comes out clean and donuts are lightly golden brown.
  6. Let donuts sit and cool on a wire rack.
  7. For frosting, using a hand mixer, beat together cream cheese, butter, powdered sugar, vanilla and cinnamon. Mix until there are no lumps.
  8. Frost cooled donuts however you'd like!
* NOTES

*For fully gluten-free, make sure your powdered sugar is gluten free.

*Make sure you use pumpkin "puree," not "pie filling."

Overview

September is here! Which means, I'm allowed to post all the pumpkin recipes.

These donuts are gluten free, but you'd never be able to tell. They are moist, fluffy and dive you right into fall.

The cream cheese frosting is so good you might want to add an extra spoonful on top, just because.

These lasted about 0.2 seconds in my house and I'd bet they'd do the same at yours!

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