donuts

• Preheat the oven to 400F. Lightly grease a 6 hole donut pan and set aside.
• In a medium sized bowl mix together the oat flour, cane sugar, pumpkin spice, baking soda and sea salt. In a seperate small bowl whisk together the melted coconut oil, pumpkin puree and apple cider vinegar. Add the wet ingredients to the dry and mix until just combined, making sure to not overmix. The dough should be quite moist.
• Using a spatula place the dough into a pipping or ziplock bag. Push all of the dough into one corner of the ziplock bag and cut 1 inch off the bottom corner. Pipe the dough into the donut pan filling each mold almost to the top. Smooth out the tops of the donuts with your fingertips and a bit of water if there are bumps.
• Bake for 14-15 minutes until they are a light golden brown and a toothpick comes out clean when inserted. Let cool for 10 minutes in the pan. Flip the donuts out onto a cooling rack and let cool for another 5 minutes. If you want to coat the donuts in the cinnamon sugar topping use warm donuts (this helps the cinnamon sugar stick). If dipping into the chocolate or maple glaze wait until the donuts have completely cooled.

dark chocolate dip

• Fill a small pot with 2 inches of water and bring to a low simmer. In a bowl that is large enough to sit on top of the pot (without touching the water) break up the chocolate and place it in the bowl. Place the bowl on the pot (double boiler method) stirring the chocolate occaissionally until it melts, about 7-10 minutes.
• Carefully remove the bowl of chocolate. Dip each donut and place on a lined baking sheet or cooling rack. Sprinkle with toasted pumpkin seeds if desired.

maple glaze

• In a bowl that is wide enough to fit a donut, mix the icing sugar and maple syrup. If it is still thick add 1 teaspoon at a time of almond milk until the glaze is smooth but not too runny. Dip each donut into the mixture and place on a lined baking sheet or cooling rack.

cinnamon sugar

• In a small pot melt the coconut oil on low. In a seperate bowl that is wide enough to fit a doughnut, mix the cinnamon and the sugar. Dip the donut into the warm oil coating the bottom, top and sides. Toss it in the cinnamon sugar mixture pressing gently to coat all sides.

• The donuts are best eaten the same day but can last 2-3 days in a sealed container at room temperature. Enjoy!