Pecan Pumpkin Glazed Donuts: Thanksgiving is't the only time to enjoy pumpkin. Paired with a cup of coffee, you will be smitten over the spicy, sweet, glaze and crunchy pecan topping.
Pecan Glazed Pumpkin Baked Cake Doughnuts (gluten free, soy free and vegan)
Makes 6 large donuts
2 tablespoons/30ml/19g brown rice flour
1/2 cup/85g potato starch
1/2 cup/61g sorghum flour
1 teaspoon/5ml pumpkin pie spice
2 1/2 teaspoons/12ml baking powder
1/2 cup/100g coconut sugar (or regular sugar)
1/2 cup/115g pumpkin puree
3/4 cup/185ml buttermilk **
3 tablespoons/45ml coconut oil in liquid form (or oil of your choice)
** we make our own buttermilk using 1 cup/250ml coconut milk and 1 1/2 tablespoons/22ml apple cider vinegar.
Preheat oven to 350F/175C/Gas.
Add coconut sugar, pumpkin puree, coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into doughnut pan. You can use muffin pan if you do not have doughnut pan.
Place doughnuts in preheated oven and bake for 16-20 minutes. Doughnuts are done when a toothpick comes out clean. When doughnuts are done remove from pan and let cool on cooling rack as you get your toppings ready.
2 cups/200g ground pecans (reserved for coating the doughnuts)
1/2 teaspoon/2ml cayenne
In a large bowl, add the ground pecans and cayenne. Mix to combine.
Cinnamon Sugar Glaze:
1 cup/130g powdered sugar
1 1/2 tablespoons/22ml coconut milk or water
1/2 teaspoon/2ml ground cinnamon
Place all ingredients in a bowl and whisk to combine well
Grab a pumpkin doughnut and dip into your cinnamon glaze then into your bowl of pecan flour. Continue to dip your donuts into the glaze and pecans until all donuts are coated.
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