Every year, when the first batch of baked doughnuts come out from my oven, I know it’s definitely autumn. It also marks the kickoff a new healthy and delicious baking season. Frying, refined sugars and plain white flour are long gone, while coconut sugar and whole, gluten-free flours always have a place in my pantry, waiting to be turned into nourishing and guilt-free desserts.
I love grabbing a doughnut and enjoying it with my V60 coffee, but all the gluten-free versions I found were stuffed with gums, stabilizers and preservatives. I searched for a decent gluten-free recipe, and I found Angela‘s chocolate doughnuts, which sounded like a winner from the first read. As I try to stay away from chocolate for a while, I decided to make a pumpkin version instead. These doughnuts turned into a true autumn delight!