Pumpkin Espresso Doughnuts

Tis’ the season for these gorgeous golden cakey doughnuts with espresso.
I was chatting with my sister a few days ago and being a bit cynical about how pumpkins tend to get overdone this time of the year. I love pumpkin don’t get me wrong, but pumpkin wine….is a bit much. Anyway here I am sharing one of my kids favorite fall breakfast treats.

I’ve been baking with more gluten free flour lately, I’m not allergic to wheat, but I prefer the texture gluten free, renders in a lot of my baking. And while it doesn’t yield something nearly as light and fluffy as a “regular” baked good, I like how tender and rich things turn out.
These doughnuts with espresso are cakey, very tender and light compared to the fried kinds. My kids loved it as dessert too so it’s a good sweet treat anytime. The cream cheese frosting is indulgent and totally optional if you prefer, but recommended.
I don’t like hard selling you on the recipe here, but if you need a easy, one bowl, gluten free, maple sweetened pumpkin doughnuts? These are them.

200g gluten free flour, or organic spelt flour
¼ cup coconut sugar
¼ cup date or dark amber maple syrup
1 tablespoon cinnamon or pumpkin spice mix
1 teaspoon vanilla extract
1/4 tsp ground cardamom, optional
1 teaspoon baking powder
Sea salt
10 oz, pumpkin purée
3 tablespoons avocado or any neutral oil
2 pasture raised eggs at room temperature
2 shots, 1/4 cup espresso coffee

FOR THE FROSTING

¼ cup dark maple or date syrup
4 oz cream cheese
½ cup pumpkin purée
2 shots espresso coffee
2 tablespoons extra virgin olive oil, melted

INSTRUCTIONS

Make the Doughnuts preheat the oven to 375ºF, and grease a doughnut mold or pan with a little oil. Set aside.
Combine all the dry ingredients in a bowl.
In another large bowl, add pumpkin purée, eggs, vanilla, espresso, oil and whisk vigorously until creamy and everything is well incorporated. A hand blender can also use be used.
Using a spatula fold the dry ingredients into the wet mixture until just combined.
Pipe or spoon the batter evenly into each doughnut cavity using a pastry bag (snip off the end). Alternatively spoon the batter into the molds. Fill each mold three-quarters way up so the doughnuts have room to rise and spread.
Bake until a toothpick inserted in the center comes clean, about 12-15 minutes depending on the size you’re making..
Allow the doughnuts to cool for about 10 minutes in the mold before you flip the molds over a cooling rack. Just be careful as the doughnuts are light and disintegrate easily. Cool completely before frosting.
To prepare the cream cheese frosting blend all the ingredients in a blender or food processor until creamy.
Refrigerate the frosting to firm up so they glaze/stick on the doughnuts well.
Once the doughnuts are completely cool, gently dip each one into the pumpkin espresso cream.
Enjoy!