25
Oct

Baked Pumpkin Spice Doughnuts

A display of baked pumpkin spiced doughnuts some with chocolate frosting and others with maple vanilla frosting with bacon sprinkles.

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 Baked Pumpkin Spice Doughnuts 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 Baked Pumpkin Spice Doughnuts 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.

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 are 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 Cookies, Pumpkin Banana Smoothie, or Pumpkin Soup with Fried Sage and Prosciutto.

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Baked Pumpkin Spice Doughnuts



AUTHOR:

SERVES: 6

Cuisine: American

Category: Desserts

PREP TIME: 25 mins

COOK TIME: 20 mins TOTAL TIME: 45 mins

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!!



Keywords: almond flour, dairy free, dessert, gluten free, holiday, paleo, scd, breakfast and brunch, fall, Halloween, harvest, autumn


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