Ingredients:

  • 180g almond flour
  • 120g gluten-free all-purpose flour blend
  • 110g coconut sugar
  • 5g baking soda
  • 5g baking powder
  • 6g ground cinnamon
  • 2g ground ginger
  • 1g ground cloves
  • 3g salt
  • 120g pumpkin puree
  • 60ml maple syrup
  • 1 large egg
  • 30ml melted coconut oil
  • 5ml vanilla extract
  • 120g powdered sugar
  • 30ml pure maple syrup
  • 15ml coconut milk
  • 1g cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt until no clumps remain.
  2. In a separate medium bowl, beat the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is glossy and combined.
  3. Pour the wet ingredients into the dry base and fold gently with a spatula until a thick, mahogany-colored batter forms, taking care not to overmix.
  4. Spoon the batter evenly into a non-stick 12-count donut pan.
  5. Bake for 15 minutes. Remove from the oven and transfer to a cooling rack to prevent the bottoms from becoming soggy.
  6. Prepare the maple glaze by whisking together powdered sugar, maple syrup, coconut milk, and cinnamon. Dip the cooled donuts into the glaze or drizzle over the top.