Fall is hands down my favorite time of year. Call me basic, but there’s nothing like a crisp autumn morning, the rich colors of fall foliage, bundling up in a cozy sweater, or sipping hot apple cider next to a crackling fire. While we never see much of a fall season in Tallahassee (it’s been 90+ degrees well into October), it’s finally started to cool down over the last few days and it’s got me wanting to bake ALL the pumpkin things.
If you read my infertility story I shared here and here, you’ll know that I’ve been omitting grains, dairy and artificial sugars from my diet. I love sweets so it’s pushed me to get creative and come up with healthier versions of some of my favorite treats. I’ve been testing this pumpkin donut recipe for the past month and I think it’s pretty much perfect. These are super easy to make, plus they’re grain free, dairy free and refined sugar free. They’re delicious by themselves and extra tasty with the maple glaze!
If you don’t have a donut pan, you can grab one at Target, Bed Bath and Beyond or Amazon. I love this one. Give these a try and let me know what you think by tagging me on Instagram @mycah_hunter. Enjoy!
- 3 eggs
- ½ cup pureed pumpkin
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp coconut oil
- ¼ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 4-6 tbsp creamed coconut or coconut butter (I use this one)
- 2 tbsp maple syrup
- Splash of non-dairy milk (to thin out glaze)
- Preheat oven to 350 degrees. Grease a donut pan with coconut oil and set aside.
- In a stand mixer, beat together eggs, pumpkin, maple syrup, vanilla extract, apple cider vinegar and melted coconut oil until smooth.
- In a separate bowl, mix together the flour, baking powder, pumpkin pie spice and salt.
- Pour the dry ingredients into the stand mixer with the wet, Combine until ingredients are fully incorporated.
- Spoon the batter into the donut pan and bake for about 20-25 minutes or until golden brown.
- Remove from oven and transfer donuts to a wire rack to cool for about ten minutes.
- Meanwhile, mix together the ingredients for the glaze in a small bowl. If the glaze is too thick, add a splash of non-dairy milk to thin it out a little bit.
- Dip the tops of each donut into the glaze and transfer back to the wire rack to let the glaze harden.
- Once the glaze has hardened, serve and enjoy!
Photography: Sophie Smith
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