When you bite into these beauties, it’ll be like biting into soft pillow-y pumpkin goodness! I highly suggest putting these on the top of your fall baking list. If you don’t own a doughnut pan, you can easily substitute for a muffin tin. Happy Baking!

Prep Time – 8 minutes
Cook Time – 10 minutes
Servings – 12
  • 2 cups gluten-free flour
  • 1/2 cup cane sugar
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp each of nutmeg, cinnamon, ginger, cloves
  • 1 1/4 cup nut milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup melted coconut oil
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla
  1. Preheat oven to 400F and spray your pan with coconut or avocado oil spray. Mix the flour, sugar, baking soda and salt into a bowl.
  2. In a large measuring cup, combine the almond milk and apple cider vinegar to create a buttermilk and let sit for 5 minutes. Once it has curdled, add the pumpkin puree, coconut oil and vanilla and whisk together.
  3. Pour the wet ingredients into the dry and mix until combined. Spoon the dough into the pans 3/4 the way high and place in the oven for 10 minutes or until fully cooked.
  4. In a small bowl, add extra cane sugar and cinnamon and mix together. Toss the warm doughnuts in the mixture and set on a cooling rack to finish cooling down.

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