Baked Pumpkin Spice Donuts

Baked Pumpkin Spice Donuts
COMMENTS
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    [post_date] => 2017-10-26 06:40:54
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    [post_title] => Baked Pumpkin Spice Donuts
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10.26
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TOTAL TIME :18minutes15minutes15minutes
7donuts
INGREDIENTS
  • DRY INGREDIENTS
  • 1 1/4 cups certified GF instant oats
  • 3/4 cup blanched almond flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • WET INGREDIENTS
  • 2 large eggs (room temperature)
  • 1/2 cup coconut sugar
  • 1/4 cup avocado oil
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • COCONUT BUTTER GLAZE
  • 1/2 cup melted coconut butter (not oil)
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut sugar
DIRECTIONS
DONUTS
  1. Add instant oats to a high powered blender or food processor and pulse until it forms a flour consistency. I personally prefer using the blender because I think it creates a finer consistency. Preheat oven to 350 degrees and place a 6-donut silicon mold on a baking sheet. Spray mold with olive oil or coconut oil spray or grease with any fat of choice.
  2. In a large mixing bowl, whisk together dry ingredients. In a separate mixing bowl, whisk together wet ingredients. Pour wet ingredients into dry and stir until thoroughly combined. Fill donut milks approximately 3/4 of the way full. If you fill them more, they’ll break when you try to get them out.
  3. You will have some batter leftover after filling all 6 donuts. You can either make a 7th donut after the first batch comes out OR, what I like to do, make two muffins in cupcake tins. Bake donuts for 17-18 minutes, or slightly firm to touch but still with some give (they may may seem underdone but I promise they will firm up!) Allow to cool 15 minutes before loosening the edges with a butter knife and removing from the molds. Dip donuts into coconut glaze and continue to cool on a slotted rack. I suggest putting parchment paper under the rack to catch excess glaze. Once completely cooled, donuts will keep tightly sealed on the counter for 48 hours in the fridge for 5 days. If refrigerating, I suggest reheating in a 350 degree oven for just 3 minutes or until slightly warm to touch.
GLAZE
  1. To melt coconut butter, I suggest adding 1 inch water to a small sauce pot. Bring water to a simmer and add coconut butter jar directly to pot (ONLY if it is a glass jar). Allow to sit for 10 minutes while water is simmer, until you can stir easily with a spoon. Combine coconut butter with cinnamon and coconut sugar and whisk to incorporate.
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  • Sarah O’Hanlon

    Looks yummy! Can I use coconut flour if I don’t have almond flour on hand?

    • Laura Lea Goldberg

      Unfortunately coconut and almond flour are not interchangeable I’m sorry! I would see if you can snag some blanched almond flour—I order mine on amazon but even Trader Joe’s has it!

  • Amber Turner

    I make almond milk and then process and dry the almonds to make almond flour. May I use that, or is blanched almond flour something entirely different? Thank you!

    • Laura Lea Goldberg

      They are quite different! You can definitely try it but I can’t guarantee it won’t be a little too soggy/heavy. Keep me posted!

  • Mollie Bender

    They are delicious! How do you store your leftover pumpkin puree?

    • Laura Lea Goldberg

      Yay! Just in a Tupperware container in the fridge for up to a week!

  • Candace Holliway Greer

    How long do you bake the optional two muffins?

    • Laura Lea Goldberg

      I bake them the same amount of time!

  • Barnaby Bright

    Hey LL! Dying to try these but the hubs doesn’t do eggs. Would you recommend 2 flax eggs? Or 2 chia eggs? I know you probably haven’t tried it yet, but your best guess would be appreciated 🙂

    • Hi love! I would guess that flax eggs are the best bet–I usually have a better experience with them than chia! LMK! xx