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PUMPKIN DONUTS with caramel icing

Comforting flavors of autumn with these gluten-free and vegan pumpkin donuts, lovingly glazed with a luscious caramel icing crafted from rich cashew butter
Print Recipe
Prep Time 10 minutes
15 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup Coconut Flour
  • ½ cup Almond Flour
  • ½ cup Tapioca Flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 1 cup canned pumpkin puree
  • ¼ cup almond milk (or any plant-based milk)
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
Caramel Icing
  • ¼ cup cashew butter
  • ¼ cup maple syrup
  • 2 tbsp coconut oil, melted

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a donut pan with oil or cooking spray.
  2. In a large mixing bowl, whisk together all the dry ingredients
  3. In another bowl, combine the wet ingredients
  4. Pour the wet mixture into the dry mixture and stir until well combined, making sure not to overmix.
  5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
  6. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into a donut comes out clean.
  7. Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For the Caramel Icing:
  1. In a small saucepan over low heat, combine the cashew butter, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.
    Stir continuously until the mixture is smooth and well combined. Remove from heat
  2. Once the pumpkin donuts have cooled, dip the top of each donut into the caramel icing or drizzle the icing over the donuts using a spoon.