Caramel and pumpkin are such an amazing combination.  These donuts are so easy to make and sooo delish.

If you don’t have donut pans, you can find them here on Amazon-(I’d recommend getting at least 2 pans).

What’s Smart & Sexy About These Donuts?

Well….they are free of gluten, dairy, egg, soy & refined sugar so that makes them way sexier than a traditional donut.

But…they still are a baked good. I know this is hard to hear but the less refined foods we eat, the smarter and sexier we feel.

I’m also going to contradict myself and say that the caramel sauce is something that you want to eat sparingly as well since it contains Agave nectar, which isn’t so great for your liver. I’ve tried it with coconut nectar and it doesn’t turn out the same unfortunately.

Seems kind of cruel that I’d give you this recipe then, eh?  I hear you.  Just remember, these are transition foods for getting off of the crappy stuff.

Eventually, you won’t be craving donuts or sweets at all! Seriously.

***Want them to be corn free as well?  Use Flavorgics Vanilla extract***

Caramel Glazed Pumpkin Donuts2432

Makes: 12-16 donuts

Dry Ingredients

2 cups Bob’s Red Mill All Purpose Gluten Free Flour
¾ cup coconut sugar
¾ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves

Wet Ingredients

1 cup coconut milk (from a carton)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons pumpkin puree (I like Farmers Organic**)
½ cup refined coconut oil, melted

Optional: One ½ cup Enjoy Life Brand Chocolate Chips for some pumpkin chocolate goodness.

Preheat oven to 350 ºF (convect). Grease donut pans with coconut oil. In a bowl, mix together coconut milk &and apple cider vinegar, set aside.

In a medium bowl, combine the coconut milk &and apple cider vinegar and let sit for a few minutes until it looks curdled. In a separate bowl, sift together all of the dry ingredients. When the coconut milk and apple cider vinegar look curdled, add in the vanilla extract, pumpkin puree and coconut oil, and mix together.

Combine the dry ingredients into the wet ingredients. Scoop into donut pans, filling just about to the top. Bake for approximately 14 minutes. Donuts are ready when they spring back after you touch them.

As soon as donuts come out of the oven, flip out of pan and place on a wire rack to cool.

Caramel Sauce

Makes: approximately 1 cup


½ cup coconut milk (from a carton)
½ cup agave or coconut nectar
1 ½ tablespoons vanilla extract
1/8 teaspoon sea salt
2 ¼  teaspoons arrowroot
¾ teaspoon water

Place all ingredients into a small pot, stir together over medium heat. Bring to a very low boil. Very quickly mix together the arrowroot and water to form a slurry (don’t mix it together until the liqiuds come to a low boil). Mix slurry into the liquids, keep on heat until mixture thickens. Caramel sauce can be stored in an airtight container in the fridge for up to a week.