These delicious and allergy friendly donuts are a perfect Thanksgiving morning treat.
2 cups gluten-free flour blend
1/2 teaspoon Guar gum or Xantham gum
1/4 cup buttered flavor coconut oil
4 flax eggs (or 4 eggs)
1 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup confectioner sugar – sifted
4 Tablespoon maple syrup
1 Tablespoon almond milk
3/4 cup walnuts
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
Preheat oven to 350’F. Lightly grease two doughnut pans.
In a food processor, pulse the walnuts, brown sugar, and cinnamon until crumbly.
In a small bowl, combine the sifted* confectioner sugar, syrup, and almond milk. Mix until smooth and transfer to small storage or piping bag.
Keep doughnuts in an air-tight container for two to three days.
*It is a good idea to sift the confectioner sugar before making the glaze to avoid lumps