Pumpkin Spice Donuts


So after I made these delicious Lemon Poppyseed donuts, and these Double Chocolate Donuts - a Facebook friend brought up the idea of Pumpkin Spice, and I knew it had to happen - and thankfully, these turned out great!!

Pumpkin is rich is very nutritious - it is rich in immune-boosting vitamin A, an excellent source of fiber, and potassium. Made with almond flour and tiger nut flour - these donuts are totally gluten & grain free. They are gently sweetened with lower glycemic coconut sugar, and a little monk fruit - so unlike most pumpkin spice foods - they are not overloaded with sugar.

Ready to give these babies a go? You will need a donut pan like this one for this recipe. If you do not have one, you could try using a mini muffin tin.

Preset your oven temperature to 350 degrees.

Donut Ingredients:

  • 1 cup of blanched almond flour (I like this brand, because it is organic, but you can also find blanched almond flour at Trader Joes and Costco).

  • 1/3 cup of tiger nut flour (Tiger nuts are small tubers. If you don't have tiger nut flour, you could substitute a gluten free flour blend, or just use 1/3 cup more of almond flour). If you do buy tiger nut flour - consider making these amazing cookie dough balls!!

  • 1/4 teaspoon of salt (I like Real Salt Brand)

  • 2 teaspoons cinnamon powder (I prefer to use Ceylon cinnamon)

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon of baking soda

  • 1/2 cup pumpkin puree

  • 2 teaspoons organic monkfruit sweetener (or stevia)

  • 2 organic eggs

  • 1/4 cup coconut sugar

  • 1 Tablespoon of coconut milk (or another alternative milk)

  • 1 teaspoon of vanilla extract

  • 1/4 cup virgin coconut oil - (melted - if not already)

Frosting Ingredients:

  • 1/4 cup coconut manna (also sometimes called coconut butter)

  • 1 Tablespoon maple syrup

  • 3 teaspoons of pumpkin puree

  • 4-5 teaspoons of Pyure sweetener (taste & adjust to your desired sweetness)

  • 1 teaspoon cinnamon powder

  • 1 Tablespoons of coconut milk (add a little more if needed to thin the frosting)

  • 1 & 1/2 teaspoon of organic alcohol-free vanilla (regular vanilla with alcohol does not work very well)

  • Pinch of Real Salt (brings out flavors)

Directions:

  1. Put your oven on 350 degrees & grease your donut pan well with some coconut oil (I use a basting brush and brush it on).

  2. Put all the dry ingredients together in a bowl (flours, salt, baking soda, spices, Pyure), whisk it to incorporate it together.

  3. Put the eggs, coconut sugar, vanilla, coconut milk into a bowl or large measuring cup, whisk to break up yolks.

  4. Combine the wet & dry ingredients. Whisk to combine.

  5. Then stir in the coconut oil (melt if needed- not usually needed in the warmer Summer months).

  6. Spoon the batter into the prepared donut pan - spreading it a little to fill the donut ring.

  7. Put them into the preheated 350 degree oven for 18-20 mins, or until spongy and done in the center (you can test with a toothpick).

  8. Allow to cool in the pan for 10 mins, then turn pan upside down over a cooling rack to release the donuts - (if you need to - run a knife along the edges to loosen). Cool on rack another 10 mins. while you make the frosting.

  9. Put all of the frosting ingredients into a small food processor. If the coconut manna is solid, put the jar into a glass container with hot water, this should soften it up enough to stir (note - the coconut oil in the manna rises to the top, and needs to be stirred in, kind of like natural nut butters).

  10. Keep processing until the frosting is all mixed together and smooth (You might need to stop it and stir it a few times). When it is all mixed together, it should be ready to frost your donuts, set aside until your donuts are cooled.

  11. Once your donuts are cooled, you can spread the frosting on the top of them (if they are not cooled, the frosting will melt).