Description
Delight in these moist and flavorful Pumpkin Spice Donuts, crafted with nutrient-rich almond flour and infused with warming autumn spices. Perfectly topped with a luscious maple glaze, these baked treats offer a healthier alternative to traditional donuts without compromising on taste.
Ingredients
Scale
Dry Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot flour (or tapioca)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp fine grain sea salt
Wet Ingredients
- 2 large eggs
- 1 cup organic pumpkin puree (drained on paper towels)
- 2/3 cup coconut sugar (or maple sugar)
- 1/4 cup melted coconut oil
- 1 tsp pure vanilla extract
Maple Icing
- 1 Tbsp ghee (butter or palm shortening, softened)
- 1 1/4 cups powdered maple sugar (see note for preparation)
- 1 Tbsp almond milk
- 1/2 tsp pure vanilla extract
- 1/8 tsp fine sea salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F. Lightly spray a 9-well silicone donut pan with coconut oil spray to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine almond flour, arrowroot flour, baking soda, pumpkin pie spice, cinnamon, and sea salt. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together eggs, drained pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually stir the dry mixture into the wet mixture until fully combined. Let the batter rest for 3-5 minutes to thicken slightly.
- Fill Donut Pan: Using a spoon or a piping bag, evenly distribute the batter into the donut pan wells, filling them completely. Place the silicone pan on a baking sheet for stability.
- Bake Donuts: Bake in the preheated oven for 15-18 minutes, or until the donuts are puffed and firm. Test doneness by inserting a toothpick; it should come out clean or with a few crumbs.
- Cool Donuts: Remove the pan from oven and set it on a cooling rack. Let donuts cool in the pan for 10-15 minutes before carefully removing them and placing them directly on the rack to cool completely.
- Prepare Maple Icing: Blend powdered maple sugar before measuring. Whisk in softened ghee, then slowly add almond milk while whisking until the icing is thick yet drippy. Stir in vanilla extract and sea salt. Adjust thickness with additional almond milk or powdered maple sugar as needed. Optionally incorporate a pinch of arrowroot or tapioca for thickening.
- Ice and Serve: Once donuts are fully cooled, spread the maple icing on top as desired. Garnish with chopped nuts or a sprinkle of cinnamon if preferred. Store iced donuts at room temperature for one day or refrigerate for longer freshness. Un-iced donuts can be refrigerated or frozen and iced before serving. Enjoy!
Notes
- Drain pumpkin puree on paper towels prior to use to remove excess moisture for better texture.
- To make powdered maple sugar, simply blend regular maple sugar in a food processor until fine and powdery.
- Using a piping bag for filling the donut pan ensures cleaner and more even donuts.
- These donuts can be stored un-iced in the freezer and iced just before eating to maintain freshness.
- Feel free to top the donuts with chopped nuts, cinnamon dusting, or any preferred garnish to personalize.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice donuts, baked donuts, gluten free donuts, almond flour donuts, pumpkin desserts, maple glaze, healthy donuts, fall treats
