Pumpkin Spice Doughnuts... Or muffins!

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Pumpkin Spice Cake Doughnuts! Or muffins, whichever mold you prefer!  All vegan, GF & refined sugar free! It’s fall time baby and that means baking season. These doughnuts came out so fluffy and flavorful I can’t wait for you to make them yourself! Coconut sugar is my go to alternative sweetener as it has a thicker consistency and mineral profile so you are getting nutrients while still being low glycemic

INGREDIENTS: 

Wet: 

- 1 cup pure pumpkin puree

- 1/4 cup melted coconut oil

- 1/2 cup coconut sugar

- 1/4 cup + 2tblsp maple syrup

- 1 flax egg. 1tblsp ground flaxseed + 3tblsp water. Whisk well and allow to set for 15min

- Dash pure vanilla 

Dry:

- 2 cups oat flour

- 1/2 cup fine ground almond flour

- 1 teasp baking powder

- 1/2 teasp baking soda 

- 1 teasp cinnamon

- 1 teasp pumpkin spice 

- Dash of salt 

GLAZE: 

- 1 cup coconut sugar

- 3tblsp vanilla plant milk 

- Flaky sea salt for topping 

DIRECTIONS:

1. Pre heat oven to 350. Add all dry ingredients to large bowl and whisk well to incorporate. Next add all wet ingredients to a separate bowl and fold over to create batter 

2. Add wet to dry and mix well till there is no clumps and everything is completely smooth

3. Get out the mold of your choosing and fill each slot half way so your creation can rise! Bake for 15min. Take out and check. If still gooey cook for 3-5  more mins! 

4. Allow to cool for 15 min before glazing.

FOR THE GLAZE: 

1. Add coconut sugar to blender and blend till it becomes a powder. Next add it to a bowl. Pour in milk, whisking to incorporate.

2. Dip top of doughnuts or muffins in glaze. Twist to get excess off. Top with flaky sea salt then allow to set for a few min