Gluten Free Paleo Treat | Pumpkin Donuts with Chocolate Drizzle

Since I had left over pumpkin from making pumpkin muffins the other day I decided to make some gluten free / paleo pumpkin donuts on Friday night as I was staying in from the storm. The fact that it was cold and nothing heats my apartment up quite like using the oven happened to be a greatly appreciated bonus. 

Using this recipe as inspiration, I decided to make the base portion and top as I saw fit.

The recipe is easy, simply put all ingredients into a bowl and mix:

• 1 cup pumpkin puree from can
• 2 eggs (I used cold ones - living on the edge I know)
• 2 tbsp of your favorite fat, extra virgin olive oil or coconut oil
• 3 tbsp maple syrup (honey would work too)
• 1/2 tsp vanilla
• 1/2 cup coconut flour
• Pinch of Pink Himalayan Sea Salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ginger 
• 1/4 tsp nutmeg

I put my dough into a plastic bag to facilitate putting it cleanly into the greased donut pan, however this dough is quite thick and my ziploc bags kept exploding until finally I decided to double bag it. The fact that it took 2 exploding for me to figure this out is another story. Bake at 350F for about 20 minutes. 

Once I removed them I cooled the pan upside down on my cooling rack for about 10 minutes. About 3 of them fell out of the pan without being provoked (aside from being upside down). I let cool entirely, then I melted some chocolate chips and drizzled the chocolate on top.

The results were fantastic, the donuts are properly doughy and soft like a donut should be! I enjoyed one right away with a cup of coconut milk hot chocolate (using carob). It was a perfect comfort food on a snowy night indoors, and a recipe that can really be enjoyed whenever you want to!