These donuts are the perfect texture. Just cakey enough to be light and fluffy. The sweetness of the maple syrup and pumpkin make this donut yummy as is, or you can add a simple powdered sugar glaze. The perfect way to celebrate the beginning of fall, or to surprise your favorite teacher friend who is working especially hard this year. Who doesn’t love donuts on their doorstep? Especially ones that are allergen friendly, in case their household can’t do nuts, gluten, dairy, soy or eggs.

I used these silicone donut pans, and they work really well. You place them on a baking sheet to bake, to make them easier to remove from the oven. Once cooled slightly, they easily peel down to pop out the donuts. Even without oiling, these have not yet stuck on me. My preschooler loves the bright colors.

The oat flour will start to thicken considerable as soon as you mix. Working quickly is helpful, but not altogether necessary. My preschooler piped ours, and they turned out fine. She had so much fun squeezing them out! I encourage you to let your little ones learn and get messy in the kitchen. It’s okay to spill and have only slightly filled donut pans. I promise they will taste just as good. And if not, at least your kiddo will have happy memories of successfully piping donuts, which may lead to wanting to do more cooking and learning in the kitchen in the future. Trying new things is good for brain elasticity!

Don’t have a piping bag? Just use a gallon size zip top bag with a hole cut in the corner. Note: if you have the ones that are pleated to sit down on the counter like we do, there will be two holes when you cut. Please learn from my mistake!

Ingredients

1 cup gluten free flour (I used Bob’s Red Mill 1 to 1)

1 cup oat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

3/4 cup oat milk (full fat)

1 cup canned pumpkin

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla

Avocado oil cooking spray for coating pans

Instructions

1. Preheat oven to 375. Spray donut pan with nonstick spray (I like this avocado oil).
2. Mix together gluten free flour, oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Mix together pumpkin, milk, maple syrup, coconut oil, and vanilla.
4. Add wet ingredients to dry. Stir well and work quickly.
5. Pour batter into piping bag and pipe into donut pan.
6. Bake for 15 minutes.