3/4 cup brown rice flour
3/4 cup millet flour
1/2 cup arrowroot flour/starch
2 tbsp ground flax seed meal*
6 tbsp warm water*
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar, packed
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/3 cup maple syrup
1 cup pumpkin
2 tsp vanilla
1/3 cup melted coconut oil
2 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
For the Maple Glaze:
1/2 cup powdered sugar substitute* (I use Swerve brand)
1–2 tbsp maple syrup
1–2 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- Preheat the oven to 375°F and grease donut pans (12 donuts total).
- In a small bowl, add flax seed and warm water and stir to combine. Set aside for 5 minutes to firm up.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, coconut sugar, xanthan gum, cinnamon, ginger, and nutmeg.
- To your flax seed mixture, add maple syrup, pumpkin, vanilla, and coconut oil. Stir to combine.
- Add wet ingredients to the large bowl of dry ingredients and mix well.
- Use a piping bag to add the mixture to the greased doughnut pan.
- Bake the doughnuts for 12-15 minutes.
- After a few minutes, transfer to doughnuts to a cooling rack with a piece of parchment paper underneath.
- Once the donuts have cooled, combine all of the maple topping ingredients into a bowl and stir to combine.
- Dip each donut into the maple glaze and place back on the cooling rack to allow the excess topping to drip off of the donuts.
- Enjoy right away (they will be messy!) or place in the fridge for 10-15 minutes until the glaze has solidified.
You can use 2 eggs instead of the flax seed meal and warm water if you do not have an issue with eggs.
If you don’t have issues with refined sugar, then you can use regular powdered sugar instead of the substitute.