Grain Free Pumpkin Donuts with Maple Glaze
Let's pumpkin spice things up! These gluten-free, grain-free Pumpkin Donuts with Maple Glaze are the most divine Fall treat. Filled with pumpkin spice and topped with the flavors of Maple syrup, these donuts are pure heaven. So soft and fluffy, each bite will have you craving more. Best part is they are completely GRAIN-FREE and can be made dairy-free if desired. Now grab your ingredients and get ready to fill your house with the delicious smells of Fall! HOPE YOU ENJOY!!!
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1/4 cup milk
- 1/4 cup pumpkin puree
- 1/4 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons maple syrup
- 1 teaspoon brown sugar
- 1 teaspoon cinnamon
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Preheat oven to 350 degrees Fahrenheit and grease a mini donut pan.
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Combine almond flour, baking soda, cinnamon, pumpkin pie spice and salt in a large mixing bowl.
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In a separate bowl combine melted butter, milk, pumpkin, sugar, eggs and mix until smooth.
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Add wet ingredients to dry and mix until combine.
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Place the batter in a large baggy and cut about 1/2 inch off corner and squeeze batter into each donut cavity filling about 3/4 the way full.
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Bake for 7-9 minutes and let cool for 2 minutes before removing from pan, then place on a wire rack to cool.
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To make glaze combine powdered sugar, milk, maple syrup, brown sugar and cinnamon and mix until smooth and sticky.
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Dip cooled donuts in glaze and sprinkle with cinnamon.
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ENJOY!!!!
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Serving Size 1
Servings 14
- Amount Per Serving
- Calories 139kcal
- % Daily Value *
- Total Fat 10g16%
- Cholesterol 28mg10%
- Sodium 200mg9%
- Potassium 25mg1%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 2.1g9%
- Sugars 3.9g
- Protein 4.5g9%
- Calcium 1 mg
- Iron 2 mg
- Vitamin D 17 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
