Gluten Free Pumpkin Spice Donuts that are paleo and autoimmune paleo approved? Sign me UP, girl!
I am ready to get cozy AF with gluten free pumpkin spice donuts. This recipe is designed for those who can’t enjoy the gluten-filled donuts bumping around coffee shops right now. You can pack them in your purse and enjoy one at Starbucks to help you feel like you’re “normal.” Instead of using inflammatory glutinous flour (which anyone with an autoimmune disease should avoid since it is a big contributor to leaky gut), the flour is coconut and cassava.
How do you make this magic?
It may seem like I’ve done the impossible, but delicious, gluten free, paleo autoimmune baking is possible. Here are the top ingredients I use when making AIP baking happen:
Coconut flour is a gluten free flour you’ve likely heard of. It’s used a lot in alternative baking and has a sweet, coconut flavor.
Cassava flour may not be on your radar just yet, as it’s a bit less popular. The gluten-free flour is almost identical to wheat flour and can be used 1:1 in most baking recipes. Cassava is derived from the yuca root vegetable.
Coconut sugar is a less glycemic than most sugars, meaning it doesn’t spike your blood sugar the same way other sweeteners can. I use this or maple syrup in most of my gluten free, paleo, and autoimmune baking.
Apple cider vinegar + baking soda help make alternative baked goods more light and airy. While this donut is still pretty dense, it would have been more so without adding this combo!
Do I have to make donuts?
Not at all! The recipe is designed to make gluten free pumpkin spice donuts, but you can also make mini muffins. Just follow the instructions and put everything in mini baking tins instead of a mini donut mold.
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Gluten Free Pumpkin Spice Donuts
For the donuts
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 1/4 cup coconut milk
- 2 tbsp cinnamon
- 1 tbsp molasses
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup cassava flour
- 1 cup coconut flour
For the frosting
- 1/3 cup coconut butter
- 2 tbsp pumpkin puree
- 1 tsp maple syrup optional
- Preheat the oven to 350
- Add pumpkin puree, coconut oil, apple cider vinegar, coconut milk, molasses, and coconut sugar to a mixing bowl
- In a separate bowl, sift or whisk together cassava flour, coconut flour, salt, baking soda, cloves, and cinnamon.
- Beat wet ingredients together with a hand or stand mixer. Once combined, slowly add in the flour mixture while beaters are mixing
- Using a tablespoon, scoop the mixture into your hands and press it down into the mini pumpkin molds. You can also make mini pumpkin muffins if you prefer
- Place the muffin or donuts into the oven for approximately 12 minutes, then set aside to cool
- For the frosting: combine coconut butter, pumpkin puree and maple syrup in a sauce pan on low and stir to combine, then spread onto the donuts as evenly as possible
- If you prefer to not use frosting, once the donuts have cooled, dip them in coconut sugar!