1. Preheat oven to 350° F.
2. In a bowl, combine your wet ingredients with your Sugarless Sugar™ and whisk thoroughly.
3. Add in your dry ingredients and combine with spoon.
4. Using an ice cream scoop or spoon, add batter into your greased donut baking pan (or make into muffins!) and then sprinkle with some pink salt on top.
5. Bake at 350° F for 10 to 11 minutes.
6. Let cool, and the donuts will lower to a normal size before you pop them out!
7. After cooled, add your glaze on top and store in the fridge.
8. Glaze:
   1. Combine all ingredients thoroughly and let sit to thicken.
   2. Drizzle on donuts after they have cooled as the coconut oil will want to melt right into the warm donut.

1. Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
2. In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the egg (or tofu,) buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon [q:1/4] cup batter into prepared doughnut molds.
4. Bake 15 to 18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.

1. Preheat the oven to 350º F
2. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium low heat and mix until the margarine is melted. This mixture should not get too hot; you should be able to stick your finger in the mixture and feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!
3. Add the wet ingredients to dry ones and mix until just combined. It should form a very soft dough or thick batter.
4. Using a tablespoon measure, scoop out the dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, clearing off the post in the middle of each one. This will make for more even, prettier donuts, but isn’t crucial. If you over fill, your donuts will come out looking like they have muffin tops. While not the end of the world, it’s not very donut-like either.
5. Bake for 12 minutes until the donuts are almost browned on top, and a tester comes out clean. Invert a hot pan over a cutting board or cooling rack to release the donuts. Allow them to cool completely before decorating, with the exception of the powdered sugar donuts. If you let them cool loosely covered with plastic wrap, the donuts will stay soft and fluffy.

To Glaze with Sprinkles:

• [q:1/2] cup powdered sugar (lump free!)
• 1 tablespoon soymilk
• Bowl full of sprinkles ([q:1/4] to [q:1/2] cup)

Whisk the soymilk and powdered sugar together. Dip the “bottom” half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.

To Chocolate Dip:

This is the easy part. Melt one bar of your favorite dark chocolate in the microwave. Remove from the microwave and stir every 15 seconds until chocolate is smooth and barely warm to the touch. I should mention that you should be very careful not to get any water in the chocolate or it could seize, and no one likes that!

Dip your donuts one-by-one into the chocolate. Place the donut on your wire rack and decorate with sprinkles, if desired.

For Striped Donuts:

Dip the donuts into the powdered sugar glaze first, then drizzle with melted chocolate.

For Powdered Sugar Donuts:

Roll warm donuts in a bowl of powdered sugar. Yum!