GF/VN Pumpkin Baked Donuts with a Matcha Glaze, in collaboration with Aiya Matcha.

Can’t stop, won’t stop making gluten free and vegan donuts with Halloween sprinkles. 👻

Last night I had one entire The True Spoon approved mezcal margarita so you better believe I’m moving like a herd of turtles today. I’ll take 100 pumpkin baked donuts with a Aiya Matcha glaze, please. 🤤🍩

Pumpkin Baked Donuts with a Matcha Glaze:

• 1 cup gluten free 1 to 1 baking flour
• 1/2 cup coconut sugar
• 1/4 cup pumpkin purée
• 2 tsp vanilla extract
• 1/4 cup melted grass fed butter (sub vegan butter here to make vegan)
• 1/2 cup unsweetened nut milk
• 2 tsp apple cider vinegar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 2 tsp cinnamon

Glaze:

• 2 tbsp warm nut milk
• 1/2 tsp Aiya Matcha culinary grade matcha
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• Halloween sprinkles for the tops

Directions:

• Preheat oven to 350°F. Spray two donut pans with nonstick cooking spray and set aside.
• Whisk wet ingredients and coconut sugar together in a large bowl. Mix in dry ingredients and distribute equally into 12 donut slots.
• Bake for 18-20 minutes, or until a toothpick comes out clean.
• Once donuts are cooled completely after baking, make the glaze.
• Whisk the warm nut milk and Aiya Matcha culinary grade matcha together in a shallow dish. Whisk in remaining glaze ingredients, except for the sprinkles.
• Dip the tops of the donuts into the glaze and sprinkle with a few sprinkles. Let set completely before devouring!

These donuts are a huge hit! Sadly Poppy couldn’t have any but she will one day… if I don’t eat them all first. 🤠🍵