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Maple Glazed Pumpkin Donuts (GF, DF)

Maple Glazed Pumpkin Donuts (GF, DF)

Do you LOVE a good pumpkin donut like I do?! We have a delicious recipe for a gluten-free version of the classic pumpkin donut! You will love it!

Fall is here and that means it’s time for pumpkin donuts! The aroma of sweet pumpkin pie spices filling the air with subtle maple syrup undertones is enough to wake even the sleepiest sleepy-heads. Combine these irresistible fall treats with a side of homemade Turkey Breakfast Sausage sizzling in the skillet and you can bet they’ll be a stampede making its way to the breakfast table!

While it’s not every day that we enjoy donuts for breakfast, there’s no reason to feel guilty about enjoying these tasty treats on occasion, since they are made using pure whole food ingredients.

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In fact, this scrumptious recipe is a newfound fall-favorite tradition in our home. They’re so yummy, I always include them in our annual Thanksgiving Holiday Menu! Since Thanksgiving Day is all about being grateful to God for His abundant blessings, these scrumptious little pumpkin donuts will certainly be a delicious prelude to a day filled with lots to be thankful for!

I love it when we can create wonderful family traditions centered on healthier foods with thanksgiving to God! And should these donuts grace your table this wonderful holiday season, I hope they bring a big smile to your family’s faces too!

Looking for even more delightful pumpkin recipes? Then, be sure to check out our delicious recipe collection, “Favorite Healthy Pumpkin Recipes.”

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Maple Glazed Pumpkin Donuts (GF, DF)

Donut Ingredients
1 3/4 cups blanched almond flour
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp sea salt
1 large egg, plus 1 egg white
1/4 cup pumpkin puree
1/4 cup coconut milk (or milk of your choice)
1/4 cup pure maple syrup
1 Tbsp coconut oil, melted (or butter, if not dairy-free)
1 tsp pure vanilla extract
1 Tbsp coconut flour

Maple Glaze Ingredients
2 Tbsp pure maple syrup
2 Tbsp coconut oil, melted (or butter, if not dairy-free)
1/4 tsp pure vanilla extract

Instructions
1. Preheat oven to 350°F. Generously grease a 6-cavity donut pan with palm shortening or coconut oil; set aside.
2. In a small bowl, stir together the blanched almond flour, spices, baking soda and salt; set aside.
3. In a large mixing bowl, whisk together the egg, egg white, milk, pumpkin puree, maple syrup, melted coconut oil, vanilla and coconut flour until well combined.
4. Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon the donut batter into the prepared donut pan until just shy of the fill line. Use your finger or back of the spoon to even out the top of the batter.
5. Bake for 16-18 minutes, until donut springs back when touched.
6. While donuts are baking, whisk together the Maple Glaze ingredients until well combined; set aside.
7. When donuts are finished baking, remove from oven and allow them to cool in the pan for a couple of minutes. Then turn out onto a clean dishtowel (or countertop) and transfer to a wire rack to finish cooling.
8. Once donuts have cooled, dip top of each donut into the maple glaze and turn in a circular motion to allow excess glaze to run off. Transfer to a serving platter and place in fridge to allow glaze to set – if you can wait that long! YUM!

Happy Fall Blessings to you and yours!

Maple Glazed Pumpkin Donuts

prep time: 30 minscook time: 20 minstotal time: 50 mins

ingredients:

Donut Ingredients
  • 1 3/4 Cups Blanched Almond Flour
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Ground Cinnamon
  • 1/2 tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 1 Large Egg, Plus 1 Egg White
  • 1/4 Cup Pumpkin Puree
  • 1/4 Cup Coconut Milk
  • 1/4 Cup Pure Maple Syrup
  • 1 TBSP Coconut Oil, melted
  • 1 tsp Pure Vanilla Extract
  • 1 TBSP Coconut Flour
Maple Glaze Ingredients
  • 2 TBSP Pure Maple Syrup
  • 2 TBSP Coconut Oil, melted
  • 1/4 tsp Pure Vanilla Extract

instructions:

1. Preheat oven to 350°F. Generously grease a 6-cavity donut pan with palm shortening or coconut oil; set aside.
2. In a small bowl, stir together the blanched almond flour, spices, baking soda and salt; set aside.
3. In a large mixing bowl, whisk together the egg, egg white, milk, pumpkin puree, maple syrup, melted coconut oil, vanilla and coconut flour until well combined.
4. Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon the donut batter into the prepared donut pan until just shy of the fill line. Use your finger or back of the spoon to even out the top of the batter.
5. Bake for 16-18 minutes, until donut springs back when touched.
6. While donuts are baking, whisk together the Maple Glaze ingredients until well combined; set aside.
7. When donuts are finished baking, remove from oven and allow them to cool in the pan for a couple of minutes. Then turn out onto a clean dishtowel (or countertop) and transfer to a wire rack to finish cooling.
8. Once donuts have cooled, dip top of each donut into the maple glaze and turn in a circular motion to allow excess glaze to run off. Transfer to a serving platter and place in fridge to allow glaze to set – if you can wait that long! YUM!
Created using The Recipes Generator

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