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I never would have imagined that making donuts could be so easy.
Granted, these donuts aren’t deep-fried. Frying them probably would prove to be a more challenging task!
These Pumpkin Spice donuts are baked, rather than fried, and can be ready to eat in just about 30 minutes. Made with coconut flour, pumpkin puree, and naturally sweetened with honey, they are definitely a lighter alternative to Krispy Kreme!
Try topping them with granulated coconut sugar, or a homemade glaze, for an extra-special treat.
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Pumpkin Spice Donuts (Grain-Free, Nut-Free)
makes 6 standard donuts
Adapted from Elana’s Pumpkin Muffins
Ingredients:
1/4 cup coconut flour
1/8 teaspoon fine sea salt
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
2 large eggs
1/2 cup pumpkin puree
1/3 cup honey
1 teaspoon vanilla extract
Optional: Coconut sugar, for dipping
Directions:
Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, honey and vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter– it helps break up any coconut flour clumps.
For easy piping, transfer the batter to a plastic storage bag and cut off the tip to make a piping bag! Pipe the batter into each donut well, being careful to not overfill. You don’t want the donut batter to overflow and ruin their shape!
Note: You may have a little extra batter leftover after filling the 6 donut wells. You could bake this excess batter in a ramekin or muffin cup for an extra treat!
Bake at 350F for about 20 minutes, or until golden.
Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
If you’d like a sugar-coated treat, dip each donut (while they’re still slightly warm) into a dish of granulated coconut sugar.
They are quite delicious this way.
Austin requested a “chocolate glaze” on his pumpkin donuts, so I improvised using the chocolate base from my No-Bake Cookies. (I used maple syrup instead of honey, and omitted the nut butter.)
It probably needs a few more tweaks, but this chocolate glaze did the trick. Coconut butter would probably also make a delicious topping!
However you prefer your donuts and toppings, I hope you’ll enjoy these!
Ingredients
- 1/4 cup coconut flour
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons pumpkin pie spice
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/3 cup honey
- 1 teaspoon vanilla extract
- Optional: Coconut sugar , for dipping
Instructions
- Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
- In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, honey and vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter-- it helps break up any coconut flour clumps.
- For easy piping, transfer the batter to a plastic storage bag and cut off the tip to make a piping bag! Pipe the batter into each donut well, being careful to not overfill. You don't want the batter to overflow and ruin the donut-shape!
- Bake at 350F for about 20 minutes, or until golden. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
- If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
- Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.
Notes
Nutrition
Calories per donut: 115, Fat: 2g, Carbohydrates: 21g, Fiber: 2g, Protein: 2g
Substitution Notes:
- Do not attempt to substitute any other flour for coconut flour– it is uniquely absorbent! The recipe will not work with any other type of flour.
- Flax eggs will most likely NOT work in this recipe. The result will probably be mushy.
- Maple syrup could be substitute for the honey, but if you’d like to try a sugar-free option, like stevia, you’ll have to experiment. Try adding a bit of extra moisture to compensate for the lack of liquid sweetener.
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Reader Feedback: Have you tried making donuts before? What’s your favorite flavor? I used to LOVE the Pumpkin Spice Donuts from Krispy Kreme! Now, I actually like this recipe better.
Thank you for a wonderful recipe to pass on to people who would love a no guilt donut! After two batches I used up all my pumpkin pie spice. I decided to also try using 2 Tablespoons of unsweetened cocoa powder in place of the pie spice. This chocolate version was also delicious. For sweetener in both I used 1/4 c. maple syrup plus 1 T. water. Imade the chocolate donuts late at night. After removing from the pan I left them on the cooling rack till the next morning. They were perfect–not dried out at all.
After making a few more batches of these donuts, I have found a couple more ways to form them in the donut pan–because I don’t care for washing or tossing the corner cut used baggies. A regular sized ice cream scoop works good to get donut batter evenly distributed–just plop a mound on each space, use finger or spatially to spread a bit (but to too much), then run a finger around the little center area. I happened to have a Pampered Chef Easy Accent Deorator gadget (that I never used until now). I inserted the largest decorator tip, filled the tube and easily piped the batter in the donut forms. Both of these methods made for easier cleanup and did not waste a bit of batter as with the baggie.
Right after turning the chocolate version out on cooling rack, I put 2 chocolate chips on each warm donuts–the smooth side which was on bottom of donut form. A few minutes later the chocolate chips were melty and easily spread with finger or small spatula to make a quickie frosting. At this point could dip in sprinkles if desired.
Have been making both the pumpkin pie spice and chocolate versions a couple of times a week ever since I happened onto your wonderful recipe. I often double or triple the recipe–grandkids love them! Mini non-stick bundt pans make the donuts look like fancy french donuts–and since they are little individual pans I can use one or more as needed for extra batter. I also acquired a stoneware Pampered Chef mini-bundt pan with six “donut wells”. I brush the stoneware pan with coconut oil (as I do the other pans). The metal non-stick variety eventually lose their non-stick quality. The stoneware on the other hand will last forever and just gets more and more non-stick!. The donuts always tip right out–no sticking at all. I use different size ice-cream scoops–depending on size of donut and just trace around the center with my finger to clear the middle.
This cannot be considered nut free. It has coconut. Nut is in the word.
“Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.” – From the American College of Allergy, Asthma and Immunology http://acaai.org/allergies/types/food-allergies/types-food-allergy/tree-nut-allergy
Hey Amanda, coconut allergies are on my radar, too. Maybe buckwheat flour?
I was curious if you have the nutritional information
I made these this morning for breakfast and they were amazing! Perfect amount of sweetness, spice, and surprisingly moist! Only change I made was I swapped out the honey for maple syrup for a few less grams of carbs per serving, and I left them plain. Absolutely delicious with my cup of coffee. Thank you for sharing!
I made these yesterday, and they were wonderful! They were the perfect weight and texture, and the balance of sweet and spice was exactly the way that I like it. I only got 5 donuts and not 6 so I was a little worried, but they turned out delightfully good. The perfect way to remind myself that fall is coming during the 100+ heatwave. Will definitely make them again soon.
These were awful….I should have followed my gut and not used the 2Tablespoons Pumpkin Pie Spice!!!! Taste like I used Cayenne!!! Not enough liquids either since I’m following THM. Used almond milk and water, and Stevia…otherwise, they may have been delish but my nose is running and my mouth is on fire!!!!
Well….I take it all back!! I just made a different recipe using my Pumpkin Pie Spice (1 t) and it’s hot too… I got out another Pumpkin Pie Spice I had and…..it was Cayenne I had used!! Someone, or me, had put it in a Pumpkin Pie Spice container and not re-labelled it!!! Sooo, I take it all back and will try these again! Not right now, but later….I’m too mad since my Pumpkin Pie Oatmeal Bake is not pumpkiny but hot.. 🙁
I made these with quinoa flour, doubling the amount of flour. They rose nicely and tasted great, though I suspect coconut flour would taste better.
I just made these as a muffin version with your cashew frosting, and my fiance and I were so impressed. I’ve been fiddling with coconut flour but never seem to get it right in recipes so far, but these were a success! The muffins came out so moist!
I actually bought a donut pan after seeing this recipe. I just made them this morning and they are delicious. I dipped them in a mix of coconut sugar and cinnamon. Yum!
After seeing this recipe, I’ve obsessed about finding a donut pan, which I finally found today. I did substitute flax eggs for the eggs and increased the coconut flour 2 more tablespoons….Fantastic!! Thanks so much…wish I could post a photo of them here before they are all gone. Making another batch for my mom who has recently gone gluten free…