25
Oct

Baked Pumpkin Spice Doughnuts

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Bobbing for apples is no problem for grain-free’ers on Halloween, but the donut on the string game is a tough one. I’m not sure how well Bacon on String would go over with your non-Paleo friends! So I’m doing you a favor by creating this Spiced Pumpkin Donut just so you can look as silly as all of your friends with their hands tied behind their backs biting into thin air at a dangling cake that’s missing it’s center. Do people even actually play that game anymore?

Regardless, these donuts may not even make it your Halloween or Harvest Party because you and your family will want to devour all of them as soon as they’ve cooled. There’s also two different glaze options: Dark Chocolate and Maple Vanilla with Bacon Sprinkles. I personally have never been the dip your bacon in your leftover pancake syrup type of a person and prefer the chocolate, but both are killer. If I lived in PA (and was lucky enough to be invited!), I’d bring a few dozen of these guys to the Paleo Parents big Halloween bash! I know there’s a ton of bacon-loving people that will be at that party and would gobble them right up. But seeing as I’m on an island, and can’t exactly ship them, I’m contributing to their Halloween Recipe Roundup instead!

 

Growing up, I probably ate a doughnut a week. My mom rarely bought them, but we looked forward to grabbing one and dropping our $.25 in the basket after church on Sundays. I’ve always been partial to the old-fashioned style doughnut, which is more of a cake doughnut than the yeast donuts that are airy and melt in your mouth. Old-fashioneds had more substance and always were satisfying to me. Especially with the crunch of the chocolate or maple glaze that had hardened since being dipped.

This doughnut is not only healthier because it contains no grains, yeast, or refined sugar, but also because it is baked and not deep fried as most conventional doughnuts are. They a cake doughnut reminiscent of those old-fashioned ones I used to love; dense, satisfying and rich. They also have 2 different crunchy and sweet glaze options that will fit both the SCD and Paleo restrictions. With each bite, you’ll taste all of the flavors of the season: pumpkin, cinnamon, nutmeg, ginger, cardamom, and clove.

 

You will need a doughnut pan to make these as it is more of a cake batter than a dough you can roll out and punch the hole out of. This non-stick one on Amazon is the one that I’ve used because it’s what I found in a pinch but I’ll be ordering this silicone one as soon as I can afford it. If you use silicone, the baking times may vary a bit. You can often also find them for cheap at places like HomeGoods, Ross or Marshalls. Wondering what to do with the leftover pumpkin puree? Try my Frosted Pumpkin Spice CookiesPumpkin Banana Smoothie, or Pumpkin Soup with Fried Sage and Prosciutto.

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Baked Pumpkin Spice Doughnuts

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

*you could also substitute 2 teaspoons pumpkin pie spice for the spices listed
*SCD – use honey in place of the maple for the entire recipe
Dark Chocolate Glaze

Maple Vanilla with Bacon Sprinkles (SCD legal)

Instructions:

  1. Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I find palm shortening works best.
  2. Place the eggs, coconut milk, pumpkin, maple, coconut oil and vanilla in a blender and blend until frothy, about 15 seconds.
  3. Add the dry ingredients, then blend on low for 10 seconds and on high for about 20 seconds.
  4. *Lower powered blenders make take a little longer and may also require a few stops and scraping down the sides.
  5. Pour the batter into the pan, filling each cavity 2/3 of the way full and bake for 20 minutes. Let them cool for 10 minutes before removing the doughnuts from the pan and cool on a cooling rack.
  6. Repeat with your leftover batter.

To Frost

  1. Chocolate: Whisk all of the ingredients in a shallow bowl until smooth.  Dip the top of each doughnut in the chocolate then gently rotate the doughtnut to let the excess glaze drip off. Turn right-side up and place back on the cooling rack. Let set for 5 minutes, then refrigerate for 15 minutes until the glaze has hardened.
  2. Maple Vanilla: Melt the cacao butter over a double broiler filled with 1-inch of water. Once it has completely melted, remove it from the heat and whisk in the palm shortening. Add the cold maple syrup and vanilla and whisk until smooth. Dip the doughnuts one at a time, rotating it gently to allow the excess glaze to drip off. Place right-side up on a cooling rack and sprinkle with bacon bits. Allow to sit at room temperature for 5 minutes, then place in the refrigerator for 15-20 minutes until the glaze has hardened.

These are best stored in the fridge for 3 days.
Enjoy!!

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  • Jenn

    Do you think I could use all coconut flour or can you recommend an alternative flour for almond flour? Almonds give me such a massive migraine but your recipe looks like the best thing ever!! I am thinking of experimenting with some flours but would like to save ingredients as my concotions never turn out too edible. lol :-) Thanks for all your hard work!!

    • Against All Grain

      I have an all coconut flour doughnut on my site as well that could probably tweak to be pumpkin. Otherwise you can use finely ground raw sunflower seed flour in place of the almond flour

  • Patti

    I just made these donuts yesterday and all I can say is YUM! I have IBS and have been grain free for 1 week now and can’t believe how much better I feel! I’m so glad I found your website and did order your book! :) I didn’t have a donut pan so I made a batch in a scone pan and mini-muffin pan. I like the mini-muffins better cause they are bite sized and easy to snack on. Thank you so much for all the hard work at developing and posting wonderful things! That’s the reason I bought your book…… to support you and what you do. Plus you are an amazing cook! Thanks! :)

  • Vanessa

    Hi. I recently discovered sweet potato puree and love it over pumpkin (despite being a huge pumpkin fan like everyone else). Since it’s sweeter, do you think it’s possible to substitute it for the maple syrup? If so, I wonder if a full cup of the puree would compensate for the missing maple syrup?

    • Against All Grain

      I don’t know, try it and let me know how it turns out!

  • Kathryn

    Can’t wait to try these, my boys both love pumpkin and this is the time of year. Just wanted to mention though have you ever used the donut pan made by USA Pans? I bought it to make my paleo bagels and it works like a dream. It is a little more expensive, but no oil needed in the pan and as long as you don’t wash it in the dishwasher it should last forever. Hope this helps, and thanks for the wonderful recipe!

  • Georgina

    Hi I just made these but my maple vanilla topping looks nothing like yours :( it’s not white and gets soaked into the doughnut straight away. Mine looks more like a light maple colour. The oils are clear so the maple syrup & vanilla extract are the only coloured ingredients so I’m confused as to how yours goes white?? Please help :) I’m determined to get this right :) thanks!

    • Against All Grain

      It is really important that you allow the doughnuts to cool completely before frosting. And with this frosting, you must leave it in the refrigerator for at least 20 minutes for it to harden, as the instructions say.