- 1 cup gluten-free all-purpose flour
- 1/ 2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice, divided
- 1 pinch salt
- 1 cup plus 2 tablespoons almond milk, divided
- 1/ 2 cup coconut sugar
- 1/ 2 cup pumpkin puree
- 1/ 4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon maple syrup
Pre-heat oven to 350ºF. Grease doughnut pan with coconut oil.
In a large bowl, sift together the flour, baking soda, baking powder, 1 teaspoon pumpkin pie spice, and salt. Stir in 1 cup almond milk, coconut sugar, pumpkin puree, olive oil, apple cider vinegar, and vanilla extract. Mix until well combined.
Transfer batter into a piping bag or large zip-top bag cut off at one corner. Pour batter into prepared doughnut pan.
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, 2 tablespoons almond milk, maple syrup, and 1 teaspoon pumpkin spice into a small bowl and whisk together until smooth.
Dip cooled doughnuts into icing. Store in fridge.