Baked Pumpkin spice doughnuts with chocolate cinnamon icing



158g (5 ½ oz) plain gluten free flour (optional)

1 tsp baking powder

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

¼ ground ginger

¼ tsp ground cloves

62g (2 oz) unsweetened

Apple sauce and 1 tsp

baking powder, combined

64g (2 ½ oz) coconut sugar or

light brown sugar

91g (3 ½ oz) pumpkin purée

1 tbsp maple syrup

1 tsp pure vanilla extract

60ml (2fl oz) unsweetened almond milk, more or less to get the desired consistency

1 tsp ground cinnamon


1.Prheat the oven to 180°C/Gas mark 4 and grease a dough pan if it’s not non-stick.

2.For the doughnuts, in a medium bowl, whisk the dry ingredients until well combined and set it aside.

3.In a large mixing bowl, add the apple sauce mixture and the coconut nut sugar and mix until well combined. Add the pumpkin purée, maple syrup and vanilla, mixing until well combined. Add the second half of the flour mixture and milk, and mix until combined. Add more milk, if the batter is too stiff. Scrape into the prepared pan.

4. Bake for about 25 minutes, or until toothpick inserted in in the centre comes out clean. Cool the doughnuts on a wire rack for 10 minuets, then remove them from the pan and place them on the rack until completely cool.

5. For the chocolate cinnamon icing, in a medium bowl, stir the icing sugar, cocoa, milk and cinnamon icing sugar, cocoa, milk and cinnamon until it’s smooth and creamy.

6.The texture should be between a frosting and a glaze. Add more milk if needed. When the doughnuts are completely cook, frost them and enjoy.