Gluten Free Pumpkin and Cinnammon Donuts

Breakfast prep involves rustling up a batch of Pumpkin and cinnamon donuts, lightly dusted with powdered sugar. Can’t wait to devour them.



1 1/2 cups rice flour (or plain flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup pumpkin purée
1/2 cup coconut milk
2 tablespoons oil
1 egg (leave if you have a vegan diet)


Mix all dry ingredients together
Mix all wet ingredients together
Combine all ingredients together
Spray / brush donut tray with oil
Pop mixture into a piping bag, pipe into donut tray and bake at 150 degrees for 7 minutes (I used a mini tray, so bake for longer if you are making ‘normal’ sized donuts)
Let cool, dust with icing sugar and en-joy!


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