Kickin’ off pumpkin season in the best way possible…with donuts! I don’t have to tell any of you how much this girl LOVES all things pumpkin. It’s no secret. I actually bake with pumpkin all year long (shhhhh). I keep cans of pumpkin puree stocked in my pantry so whenever I get that pumpkin craving, I’m prepared. It’s always “pumpkin season” in my house!
My all time favorite coffee drink is a pumpkin spice latte. I would get so excited when Starbucks brought out the drink in September…until I found out there is dairy in the syrup. Sad day. I’m determined to create a dairy free, all natural pumpkin spice syrup to make my own hot and iced pumpkin spice lattes at home. Does that sound like a good idea to anybody else?
I’ve taken the flavors of this yummy coffee drink and turned it into a baked donut. No need to feel guilty here. The pumpkin spice donuts are soft and cake-like (my fave type of donuts). Then they are frosted with a coffee glaze made with instant espresso powder. You can also leave out the espresso powder if you don’t like the taste of coffee. Give these little donuts a sprinkling of ground nutmeg and they become the perfect fall donut.
- 1 cup Sarah's gluten free flour blend
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup So Delicious unsweetened coconut milk
- 1 teaspoon apple cider vinegar
- 1/2 cup pure pumpkin puree
- 1/4 cup brown sugar
- 2 tablespoons pure maple syrup
- 3 tablespoons sunflower seed or canola oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons So Delicious unsweetened coconut milk, warm
- 1 teaspoon instant espresso powder
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- nutmeg or cinnamon (to sprinkle on top)
- Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray.
- Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add pumpkin puree, brown sugar, maple syrup, oil and vanilla. Stir in the flour mixture until just combined.
- Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan.
- Bake donuts for 12-14 minutes, until golden brown. Turn out onto cooling rack.
- To make coffee glaze, mix together coconut milk and espresso powder, until dissolved. Add powdered sugar and vanilla. Whisk until smooth.
- Spread glaze over each donut. Sprinkle with either a touch of nutmeg or cinnamon. Let glaze set for 5 minutes.
- Donuts best served same day. If not serving the donuts right away, wait to glaze until ready to enjoy.
I love this to recipe to pieces!!!! I will be making this pronto! did the kids like the coffee flavoring?
And I would be ecstatic if you had some coffee house drink recipes on here that were non-dairy. Even though I can tolerate cow's milk, I prefer not to drink it and I'm not that crazy about soy as a replacement. I really love using the so delicious product line for coconut and almond milks – so count me in!
the coconut milk you use in all your recipes, is that coconut milk beverage or actual full fat canned coconut milk?
Coconut milk beverage.
I'm in the process of making these right now and I am assuming you add the pumpkin with the rest of the wet ingredients .. I don't see it listed in the instructions 😉
Yes, thank you! Just fixed it in the instructions.
These sound amazing and PS, I miss you! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Just thought you might want to store the pumpkin in your pantry not your panty ☺
hahaha! thanks for pointing that out to me 🙂 fixed!
We made these for breakfast today. We LOVED them!! Thanks for the yummy recipe!!
I assume I can skip the coffee powder, yes? I am not a coffee fan.
Do you think these would freeze well? Maybe without the glaze?
Yes, I would freeze without the glaze. Should work well for you!
I made these today and they turned out so delicious! The consistency was wonderful. Thank you for always creating the best recipes.
I just made these and used unbleached white flour and cashew milk as substitutes for the gluten free mix and coconut milk. They are so delicious!!! Thank you for creating this recipe!
Could I fry these?