These baked pumpkin donuts, flavored with cardamom and sweetened with coconut sugar, are a delightful treat perfect for mornings. They're gluten-free and topped with a delicious cardamom glaze and toasted pumpkin seeds.
1: Preheat the oven to 375°F. Grease a donut pan with nonstick spray.
2: In a medium bowl, whisk together the butter and coconut sugar. Add the pumpkin puree and mix until combined.
3: Stir in the flour, baking soda and salt. Add the milk, ¼ cup at a time, stirring until completely incorporated.
4: Transfer the batter to a piping bag and cut a ½-inch opening.
5: Pipe the batter into the donut pan, filling each well ¾ full.
6: Bake for 10-12 minutes, until set in the center. Remove from the oven and cool for 5 minutes before transferring to a cooling rack.
7: For the glaze, whisk together the powdered sugar, cardamom and heavy cream in a medium bowl until smooth. Add more heavy cream if necessary.
8: When the donuts are completely cool, dip each donut into the glaze. Allow the excess to drip off and return to the rack.
9: Top the donuts with crushed pepitas.
10: Let the donuts dry for 30 minutes to allow the glaze to harden.
