Baked Pumpkin Doughnut With Chocolate Glaze

makes 8 donuts.

1 cup all purpose gluten free flour

1 1/2 tsp baking powder

a pinch of salt

2 tsp cinnamon

1/4 cup melted coconut oil

1/2 cup maple syrip

1 cup pumpkin puree

2 tsp vanilla extract

For chocolate glaze:

1/2 cup maple syrup

1/2 cup melted coconut oil

1/2 cup cacao powder

pinch of salt

1 tsp vanilla extract

Directions

Preheat oven to 350˚F.

In a small bowl, whisk flour, baking powder, salt, and cinnamon. In a larger bowl, mix coconut oil, maple syrup, pumpkin purée and vanilla extract with hand mixer until smooth. Then slowly add dry ingredients and mix until smooth (try not to over mix).

Spoon the mix into greased donut pans and bake 15 minutes. While the donuts are baking, whisk togethermaple syrup, coconut oil, cacao powder, vanilla extract & a pinch of salt. If it becomes too thick to dip donuts in, simply heat in microwave for 20 seconds or until good dipping consistency. Dip donuts in chocolate & then eat all at once or store in a container in the fridge for a week. 

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