Try saying that recipe name five times fast. It may be a mouthful but it's because these little beauties themselves are a mouthful.
A mouthful of fall deliciousness.
I can't take 100% credit for this recipe. I was sitting down last week brainstorming fall recipe ideas and Mr. Charming came up with the idea for these little beauties. Sitting at our dining room table his genius brain led him to say "what if you made a fall donut, something pumpkin, that was covered in an apple glaze or compote."
Well done, Mr. Charming. Pumpkin and apple are two of the BEST things about this season. Marrying them in a glazey, sweet, gluten-free goodness? Um, yes please. Yes to all of that. It's like a pie donut. And that, my friends, is a beautiful thing.
The recipe below uses almond flour and egg, I do have a nut-free, egg-free recipe for this beauties, just know it does take a few more ingredients, all easy to find, but they do take a little longer. This variation is hearty and dense. Think traditional apple fritter, while the nut-free, egg-free are small and spongy in a GREAT way. Mr. Charming preferred those, as they have a more traditional donut consistency, while I like the dense nuttiness of these.
We headed into the kitchen this weekend and just made batch after batch of donuts until we got the perfect ones. I tried a coconut flour one that was an epic fail. And then I wondered why I even baked that one because time and time again I prove to myself that 1.) I don't care for the taste of coconut flour baked goods, even though I love all other coconut products. And 2.) mastering coconut flour baking is an art form all its own. The donuts came out like little coconut egg-y souffles. Not as gross as that sounded, but certainly not decadent or edible. Which are two requirements for desserts or donuts in my book.
Below, you will find the recipe for the winner. And again, for the nut-free, egg-free recipe click here.
2 C. Almond Flour (I use Bob's Red Mill)
1 1/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/4 tsp. ginger
3 TBSP. tapioca starch
2 1/2 tsp. cinnamon
2 organic eggs
1/3 c. organic canned pumpkin
1/4 c. honey
4 TBSP. coconut cream or coconut whipped cream (I used SoDelicious Whipped Cream)
1 tsp. organic vanilla extract
1 C. Corn-Free Confectioners Sugar (I use an organic cane sugar/tapioca starch blend)
2 TBSP. Vegan Butter (I use Earth Balance Dairy-Free/Soy-Free)
1 1/2 TBSP. non-dairy milk
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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