How do I ensure my gluten-free pumpkin donuts are moist?

The recipe uses a combination of pumpkin puree, olive oil, and almond milk to keep these gluten-free donuts tender and moist.

Can I use a different plant-based milk for the icing?

Yes, the recipe specifies almond milk for the icing but notes you can use any plant-based milk of choice.

The recipe suggests using a Ziplock bag as a piping tool, carefully shaking the pan if needed to even out the batter.

Bake the donuts for 18 minutes, or until a toothpick inserted into one comes out clean.

Once iced, the recipe advises to refrigerate the donuts.

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These Pumpkin Spice Donuts are spicy, light and airy, super healthy, and are enjoyable with or without the icing.

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Pre-heat oven to 350°F. Grease donut pan with coconut oil.
Sift the flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl.
Stir in the milk, coconut sugar, vanilla extract, apple cider vinegar, olive oil, and pumpkin puree. Stir until well combined.
Using a Ziplock bag as a pipeline tool, pour your batter into your pan. If the batter looks a little uneven, you can carefully shake it to avoid having a bumpy donut.
Bake for 18 minutes or until a toothpick inserted in the donuts comes out clean. Let cool for 15 minutes before removing them from the pan.

Pour icing sugar, maple syrup, pumpkin spice, and milk and whisk together until smooth.
Once donuts have cooled, dip away!
Refrigerate.

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