Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze

heatherchristo.com

Sahar Belhaj

1 ½ cups Gluten Free Flour

½ cup beet sugar (you can use regular old cane sugar in place)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

⅓ cup canned pumpkin

2 tablespoons vegetable oil

½ cup coconut milk

½ cup beet sugar

¼ cup coconut milk

2 tablespoons coconut oil

1 teaspoon maple extract

pinch of salt

finely chopped pecans if desired

Note: Ingredients may have been altered from the original.

Directions at heatherchristo.com

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