Donuts de calabaza sin gluten con harina de almendra

Ingredientes

• 180 g almond flour
• 120 g gluten-free all-purpose flour blend
• 110 g coconut sugar
• 5 g baking soda
• 5 g baking powder
• 6 g ground cinnamon
• 2 g ground ginger
• 1 g ground cloves
• 3 g salt
• 120 g pumpkin puree
• 60 ml maple syrup
• 1 large egg
• 30 ml melted coconut oil
• 5 ml vanilla extract
• 120 g powdered sugar
• 30 ml pure maple syrup
• 15 ml coconut milk
• 1 g cinnamon

Preparación

1. 1

   Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt until no clumps remain.

2. 2

   In a separate medium bowl, beat the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is glossy and combined.

3. 3

   Pour the wet ingredients into the dry base and fold gently with a spatula until a thick, mahogany-colored batter forms, taking care not to overmix.

4. 4

   Spoon the batter evenly into a non-stick 12-count donut pan.

5. 5

   Bake for 15 minutes. Remove from the oven and transfer to a cooling rack to prevent the bottoms from becoming soggy.

6. 6

   Prepare the maple glaze by whisking together powdered sugar, maple syrup, coconut milk, and cinnamon. Dip the cooled donuts into the glaze or drizzle over the top.