Cinnamon Glazed Pumpkin Donuts

• 3/4 cup pumpkin puree
• 1 cup brown rice flour
• 3/4 cup coconut flour
• 1 cup unsweetened almond milk
• 1/3 cup coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon all spice
• 1/4 teaspoon ground ginger
• 1/2 cup Truvia brown sugar baking blend
• 1 large egg white room temperature
• 1/2 teaspoon sea salt
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil
• 1/4 cup powdered sugar or icing sugar
• cinnamon for sprinkling

1. Preheat oven to 350 F degrees
2. Spray a donut pan with nonstick cooking oil
3. In a small bowl, combine pumpkin puree, egg white, coconut oil, vanilla extract & milk
4. Be sure egg white is room temperature, if it is too cold it will harden coconut oil
5. In a separate bowl combine flour, salt & spices
6. Gradually fold dry ingredients into wet ingredients to combine
7. Fill donut cavities with batter to the top of cavity
8. You will need to press the dough into the cavity a bit & smooth with you fingers
9. Coconut flour will bake the way you place it so be sure it is level & even
10. Bake donuts 13-15 minutes
11. Remove donuts from oven, plan pan upside down on a baking rack so the donut will fall out right side up
12. While the remaining batch is cooking, combine the ingredients for the glaze in a bowl
13. Dip each donut into glaze & place on baking rack to harden
14. Sprinkle the donuts with a pinch of cinnamon each
15. Store in the refrigerator up to one week

pumpkin puree, brown rice flour, coconut flour, unsweetened almond milk, coconut oil, cinnamon, nutmeg, all spice, ground ginger, brown sugar, egg white, salt, vanilla, baking powder, vanilla, coconut oil, powdered sugar, cinnamon

Taken from food52.com/recipes/40528-cinnamon-glazed-pumpkin-donuts (may not work)