Baked Pumpkin Donuts
Delicious recipe for baked pumpkin donuts that are grain-free, dairy-free and refined-sugar free. These delicious pumpkin donuts are low in carbs and ready in under 30 minutes.
Servings: 12 donuts
Calories: 163kcal
Equipment
Ingredients
- ¾ cup organic pumpkin
- 2 large eggs
- ¼ cup pure maple syrup
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon oil olive or avocado
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup arrowroot powder
- 2 Tablespoons chia seeds
- 2 Tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon coarse sea salt
Maple Glaze
- 2 Tablespoons Tahini
- 2 Tablespoons Pure Maple Syrup
- 2 teaspoons water
Chocolate Glaze
- 2 Tablespoons Tahini
- 2 Tablespoons Pure Maple Syrup
- 4 teaspoons cacao powder
- 4 teaspoons water
Instructions
- Preheat oven to 350. Grease donut pan with olive or avocado oil.
- Whisk together pumpkin, eggs, syrup, ACV and vanilla. Sprinkle dry ingredients on top and then whisk until everything in thoroughly combined.
- Carefully spoon into prepared donut pan, or pour batter into pastry bag (you can also use a zip top bag with a hole cut into one corner) and pipe the batter into donut wells. Do not fill more than ¾ full.
- Bake at 350 for 15 minutes.
- While donuts bake, make glaze. Whisk ingredients together. Add more water 1 teaspoon at a time as needed for desired consistency.
- Allow donuts to cool in pan for 5 minutes and then transfer to wire rack.
- Dip donuts into glaze of choice, or drizzle glaze over donuts.
- Donuts can be stored UNGLAZED in air-tight container for 5 days or in the freezer for up to 3 months.
Notes
You can make Homemade Pumpkin Pie Spice with cinnamon, ground ginger, ground cloves, nutmeg and black pepper. See my substitute pumpkin pie spice recipe for full instructions.
Nutrition
Serving: 1g | Calories: 163kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 184mg | Fiber: 3g | Sugar: 9g