It’s pumpkin everything this time of year and I couldn’t be more happier about it. I’m not afraid to admit that I may have some #basic qualities and I love EVERYTHING pumpkin flavored. Don’t judge, you know you love it all too.
There are just so many pumpkin recipes I want to create and not enough time to create them all so I generated a poll on instagram and the votes for the pumpkin donuts won. I have developed the most delicious and moist healthy pumpkin donuts you will ever taste. These are gluten free, dairy free, soy free, refined sugar free, and grain free but you will think they are naughty. It’s my favorite donut recipe yet.
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar
- 3/4 teaspoon pumpkin pie spice
- 1 egg or 1 flax egg if vegan
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
- 1/2 cup dairy free milk (I use almond)
Pre-heat oven to 350 degrees. Spray donut pan with coconut oil & set aside.
In a medium size bowl, add all dry ingredients & mix together. In a separate bowl, mix all wet ingredients together. Pour wet mixture into dry ingredients and mix with a fork until combined.
Spoon batter into donut pan and bake for 25 minutes.
Once donuts are baked, let them cool for approximately 10 minutes before removing from pan. Make sure to run a knife around each donut to ensure they come out properly from the pan.
The best way the donuts will come out of the pan without breaking is to place a cooling rack on top of the donut pan. Then flip upside down and bang the pan on the cooling rack before removing the pan from the donuts.
DEVOUR the donuts! I like to top them with whipped maple butter from Trader Joes – the only ingredient is whipped maple syrup. It’s so good but they are good without as well. If you do not have access to a Trader Joes, regular maple syrup or honey will work too.