Baked Pumpkin Spice Doughnuts with Chocolate Cinnamon Icing
Ingredients
- for the doughnuts
- 158g (5 1/2 oz) plain flour gluten free (optional)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 ground ginger
- 1/4 tsp ground cloves
- 62g (2 oz) unsweetened
- apple sauce and 1 tsp
- baking powder, combined
- 64g (2 1/2 oz) coconut sugar or
- light brown sugar
- 91g (3 1/2 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
Preparation
Prheat the oven to 180°c/gas mark 4 and grease a dough pan if it’s not non-stick
For the doughnuts, in a medium bowl, whisk the dry ingredients until well combined and set it aside
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
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
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
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
