It has taken me a while to get this recipe where I think it is good enough to share. When my six-year-old said it tastes just like the ones you made last time (non-GF/DF), I knew it was a winning recipe to save and use again.
Who says pumpkin is only a fall food? Easily be used all year round in the right way. Pumpkin can actually be used as a good egg replacement in baking. Plus, you can never go wrong with a good chocolate donut!
Some tips when making the recipe:
Don't over mix GF batter; fold in till all is incorporated.
Let the batter rest for a minimum of 5 minutes, up to 20.
My personal favorite GF All Purpose is - King Arthur Gluten-Free
You can use any of your favorite chocolate chips; even white chocolate tastes great!
Butter, Coconut Oil, Ghee, and Palm Shortening can all be used pretty interchangeably here. I had the best luck with Ghee in the batter and Palm Shortening in the icing.
Download the recipe PDF for future reference. The PDF has workable links to my recommend and used products for this recipe.