GF Pumpkin Donuts - Really

Anyone else get that pumpkin kind of craving once temperatures dip into the forties and below and leaves start changing colors? I'm not talking about pumpkin spice latte kind of craving, more like pumpkin bread, pumpkin soup, pumpkin muffins, pumpkin pancakes.... you get the picture. This past weekend I was in downtown Denver for a 5K fun run/walk with about tens of thousands of my closest friends (actually just a few that I actually knew). The theme was chocolate. There was plenty of it on hand but for anyone remotely conscious about what you put in your mouth, maybe not the best of choices.

So as I was heading west back home to the cooler temperatures I was thinking, wouldn't it be cool if I could stop somewhere and pick up some donuts or something that actually weren't going to sabotage my normally healthy eating plan? Who am I kidding, I knew there wasn't AND I also knew I had a can of organic pumpkin puree in my pantry AND two donut pans in the drawer below the oven. Hence I decided that it was definitely a day for pumpkin donuts. 

Although they are not totally grain-free, I will call them mostly drama-free. They are definitely gluten-free. They are fluffy and light and you can frost them or not. You may add miniature chocolate chips if the first part of this story got you thinking about chocolate! Otherwise, grab the mixer and let's get this donut party started.

By the way, these donuts are baked, not fried.

You'll need:

3 Tablespoons butter, melted

1/3 cup organic granulated maple sugar

1 cup pumpkin puree

3 eggs

2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1 cup almond flour

1/2 cup coconut flour

1 cup Pamela's all-purpose gluten-free artisan blend flour mixture (or sub brown rice flour)

Frosting (optional):

2 tablespoons butter

1 tablespoon maple syrup

3 tablespoons confectioner's sugar

Get out your donut pans and coat lightly with cooking oil spray. 

Preheat oven to 350F.

With hand-held mixer, blend maple sugar into melted butter for about a minute. Add pumpkin puree and continue to blend another half a minute or so. Blend in the eggs, one at a time and end with another half-minute of blending. 

In another bowl, mix together dry ingredients. Slowly combine the dry mixture into the wet mixture by blending in two or three batches. 

Use a spoon or piping bag to fill the doughnut pan with the batter. I fill each mold almost to the top. 

Bake for about 13 minutes until cake is firm. Cool on a rack.

While the donuts are cooling you can make the frosting by whisking the maple syrup into the melted butter. Then dip each donut into the frosting (smooth side down).

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