Pumpkin spice donuts with chocolate icing are baked, gluten free, and delicious! Made with Trader Joe’s mix, they are quick and easy as well. Mm.
1 box Trader Joe’s Gluten Free Pumpkin Bread & Muffin Baking Mix
(There are other brands you could try if you don’t have a TJs nearby)
1/2 t ground ginger
1/2 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1 cup water
1/2 c coconut oil, plus a little more
2 eggs
For chocolate icing:
3-3.5 OZ dark chocolate bar -– around 75% chocolate is great
(I used Trader Joes 75% dark chocolate bar w/ sea salt)
1 Tablespoon coconut oil
Sprinkles or other edible decor (optional)
Heat oven to 350F. Generously grease 12 silicon donut baking molds with coconut oil. I use two of these wonderful silicone pans for mine.
Mix cake mix and spices with water, eggs, and 1/2 c coconut oil and stir till mixed well. If using silicone molds, put them on sturdy cookie pans before pouring batter into them. Spoon mixture into molds. Bake about 25 minutes until a knife inserted in the batter comes clean.
Let cool in molds for 10 minutes then break free and let cool on their own another 10-15 minutes till warm but not crumbly.
Meanwhile, break apart the chocolate bar and add a T of coconut oil. Over a double boiler melt together, or if you like it quicker, microwave for 30 seconds and stir till melted. Drizzle over cooled donuts and if you have sprinkles or some decoration have fun adding those 🙂 Enjoy and put the remaining ones in the fridge. Reheat a bit before eating!
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