Donuts de calabaza al horno con glaseado de chocolate

Ingredientes

• 1/2 cup oat flour
• 1/2 cup quinoa flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 2 whole pasture-raised eggs
• 1/4 cup brown sugar
• 3/4 cup pumpkin puree
• 2 tablespoons coconut oil (melted)
• 1/2 cup unsweetened vanilla almond milk
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips (use vegan chocolate for dairy-free version)
• 2 tablespoons almond milk

Preparación

1. 1

   Preheat oven to 350°F then lightly grease a donut pan. Combine dry ingredients (oat flour to pumpkin pie spice) in a medium size bowl and sift together.

2. 2

   Combine wet ingredients (from eggs to vanilla extract) in a separate medium size bowl, adding the coconut oil last. Stir half of the 1/3 of the dry mixture into the wet at a time until well combined. Stir just until combined, being careful no to over-mix. Spoon the batter into the donut pan and bake in the oven for approximately 20 minutes.

3. 3

   To prepare the icing, melt chocolate with the almond milk for 30 seconds at a time, until it’s melted and thin enough to drizzle on top. Allow donuts to cool for several minutes before icing. Drizzle chocolate on top, serve and enjoy!