I love the fall. The crisp air. The falling leaves. The comfort foods. And yes, the pumpkin recipes. Here’s my version of the pumpkin spice donuts.
One of my favorite things about the change of seasons is a shift in the foods that I eat. I love eating fresh salads and summer fruits, but even that gets boring after a while. It’s good to change it up. Cooler weather marks a shift to warming, comfort foods. I start making nourishing soups, and my crockpot comes down off of the shelf.
Cooler weather also marks the beginning of baking season at my house. One of my favorite things to do on a chilly fall morning is to bake. Nothing like the smell of warming spices oozing out of the oven.
The other day, my little one was at preschool, I was home alone working on some business stuff, and I was craving something a little sweet. I’m pretty sure I was procrastinating doing my bookkeeping for the month, but I decided to do some baking. This is what I came up with:
I have to admit, these spiced little goodies made my day. Now I know donuts are not exactly the epitome of healthy eating, but I use whole food ingredients that you can feel good about feeding your family: nutrient-dense eggs, healthy fats, antioxidant-rich pumpkin, a titch of unrefined sweetener, a healthy dose of warming spices, and grain free coconut flour.
I’m one of those people who loves anything pumpkin. I made my Baked Pumpkin Custard over the weekend for the fam. I love my Paleo Roasted Garlic Pumpkin Hummus. And my Grain Free Pumpkin Spice Dutch Baby is always a hit at Sunday brunch.
I hope you enjoy! Happy Fall!
- ¼ cup coconut flour, sifted (I use this brand)
- ½ tsp baking soda
- ½ tsp unrefined salt (like this)
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ½ tsp cardamom powder
- ⅛ tsp nutmeg
- ⅛ tsp clove
- 3 eggs
- 1 TBS coconut oil, melted (I use this one)
- 1 tsp vanilla extract
- ¼ cup maple syrup
- ½ cup pumpkin puree (I use this brand)
- coconut oil for greasing donut pan (like this)
- OPTIONAL for topping: ¼ cup coconut sugar (like this) and 1 tsp cinnamon powder
- Preheat oven to 350'F and LIBERALLY grease donut pan.
- Combine coconut flour, baking soda, salt, and spices in a large bowl. Set aside.
- In another bowl, whisk together eggs, coconut oil, maple syrup, and vanilla extract. Add pumpkin puree and whisk again.
- Add wet ingredients to the dry, mix until well incorporated, and allow to sit for a couple of minutes to let the coconut flour absorb.
- Place the batter in a piping bag or a large ziploc bag with the end cut off the end so there’s about a ½-inch opening.
- Fill each cavity in donut pan ¾ full. Give the pan a little shake or two to let the batter settle. (Do not overfill as they will be hard to remove from pan)
- Bake for 18 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
- Remove from oven and allow to cool. Gently remove from donut pan and dip into optional cinnamon coconut sugar. (Combine coconut sugar and cinnamon in a shallow bowl. Dip each donut to cover)