Perfect for a fall weekend breakfast or brunch, these gluten free Pumpkin Donuts with Cinnamon glaze are moist, delicious, and allergy friendly!Gluten free, dairy free, vegan; Free of: eggs, soy, tree nuts (except coconut), peanuts
Preheat oven to 350 degrees F. Lightly spray a bit of oil into the bottom of a large donut pan. Set aside.
In a medium bowl, whisk together the sorghum or brown rice flour, ground flaxseed, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
In another medium bowl, whisk together the coconut sugar, pumpkin puree, oil, vanilla, and rice milk.
Add the flour mixture to the pumpkin mixture and whisk until mixed well. Allow to rest and thicken for about 2 minutes.
Scoop the batter into the prepared donut pan and fill each well to about 7/8 full (these won't rise very much).
Bake for 18 minutes for full size donuts, or 12-14 minutes for mini donuts.
Remove from the oven and cool in the pan on a rack for about 10-15 minutes, then remove from the pan to cool completely before glazing with the cinnamon glaze.
Store extra donuts in an airtight container for up to 3 days.
Cinnamon Glaze:
In a small bowl, whisk together the powdered sugar, rice milk (or other non-dairy milk), cinnamon, and vanilla until smooth.
Once your pumpkin donuts are cooled completely, top with the cinnamon glaze.
Store any extra glaze in an airtight container for up to 3 days.