I recently updated my Pumpkin Spice Donuts that we originally debuted here in 2015 and this recipe is a mouthful of fall deliciousness.
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 pumpkin cake donut, while the nut-free, egg-free are small and spongy in a GREAT way. My husband actually preferred those, as they have a more traditional donut consistency, while I like the dense nuttiness of these.
When we first made these, we headed into the kitchen one 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 soufflés. Not quite 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
Preheat oven to 325 degrees and grease donut pan LIBERALLY with coconut oil or coconut oil spray. Combine dry ingredients and mix well with handheld mixer. Combine wet ingredients and mix well with handheld mixer. Pour wet mixture into dry mixture and mix once more until well blended. Empty contents from bowl into piping bag or ziploc bag to disperse easily into donut pan. Fill donut pan 3/4 of the way and cook for 20 minutes. Allow to cool for 10 minutes before removing from pan and glazing.
Mix ingredients once donuts have cooled and dip donuts to cover top. Set for 5 - 10 minutes until glaze solidifies. If glaze hardens before you are finished dipping, or if you are baking multiple batches, simply warm the glaze on low for 2-3 minutes to reuse.
Enjoy or gift for the holidays!
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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