Taylor, of Taylor Made It Paleo, posted this recipe early September. I had never made donuts before. I suppose I always thought of donuts as fried. I have seen Paleo donut recipes here and there, but this one really caught my eye. Really, all things delicious. A perfect night for some sweet pumpkiny rings.
For the donuts:
1/4 cup unsweetened almond milk
1/4 cup pumpkin puree
1/4 cup maple syrup
2 tbsp coconut oil (melted)
2 tbsp almond butter
1 tsp vanilla
1/4 cup + 2 tbsp almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tbsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/8 tsp sea salt
For the glaze:
1 tbsp maple syrup
1 tbsp almond butter
1/2 tbsp honey
1/2 tbsp coconut oil (softened, but not melted)
1. Preheat oven to 350.
2. Grease donut pan with coconut oil (I used a mini donut pan, but a regular one would work fine, just increase baking time).
3. Combine all donut ingredients in a food processor (or mixing bowl) until a smooth batter forms and all are well incorporated.
4. Spoon batter into donut pan, filling a little more than 3/4 of each hole.
5. Bake for 15 minutes.
6. While donuts are baking, prepare your glaze by whisking all ingredients together in a small bowl until coconut oil is completely incorporated and the mixture is smooth.
7. When done, remove donuts from oven and allow to cool in pan for 10 minutes, then remove and cool on wire rack completely.
8. Once completely cool, dip the top of each donut into the glaze.
(makes 1 dozen)
I picked up a couple donut pans today at the Bed, Bath, and Beyond for only $9 each. This recipe was simple enough. Mix all ingredients, pour in pan, bake. In the meantime, mix the glaze. Really pretty tough to mess up. As the donuts were baking, I thought they smelled delightful. My husband even commented “mmm…smells like pumpkin donuts.” Once out of the oven, I let them cool, then glazed them. I couldn’t wait until they were entirely cooled. I was eager to give them a try. The donuts were the prefect texture and consistency. Perfectly fluffy and cake-like. The flavor was great as well. They taste like fall. A perfect combination of pumpkin, spices, and sweetness. Husband loved them too. Totally approved. The glaze was just “icing on the cake.” The almond butter, maple syrup, and honey combination is delicious. Just a little bit of sweet to the pumpkin cake donut.
This was a HUGE hit in our house. I think we ate half of the batch. Best part is, they’re guilt-free. You can’t say the same for those grocery store brand glazed donut balls that my husband is fond of. These are grain-free, dairy-free, gluten-free, and free of processed sugar. Definitely a win.
Original recipe HERE.