Baked Pumpkin Spice Donuts

Baked Pumpkin Spice Donuts
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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

  • Tania

    These are so yummy! I made a batch a few weeks ago, and have been dreaming of them ever since. Just made another batch today, and so happy to have these back in my life! I didn’t have the ingredients to make the glaze this time, but they are also delish without it (so good with a little almond butter too). The next batch I make, I might dip in the chocolate glaze you use for your “Chocolate-Covered Almond Butter Stuffed Dates”.

    • Laura Lea Bryant

      OMG that is brilliant! I will have to try that as well. Thanks for sharing, Tania!! xx

  • Anne

    Hi Laura Lea! Can I subs the avocado oil for coco oil? Also can I do it in a 5in x 9in pan like a loaf? Thanksss 🙂

    • Laura Lea Bryant

      Yes avocado oil should work great! I haven’t made it in a loaf pan so I can’t say if it translates, I’m sorry! Let me know if you give it a try xx

      • Anne

        Ok I will thanks 🙂 Will do tomorrow for Thxsgiving hopefully will work out lol

  • Bree Gorman

    Similar to Anne’s comment, but any idea if I’m not using a silicone donut pan (just a steel “non-stick coated” pan from world market. (not my first choice, but was my only choice for this last minute baking!!) I know the baking time will probably shorten but not sure how to even guess… thanks!

    • Laura Lea Bryant

      Hi!!!! I would use the trusty toothpick method–the “cake” is ready when a toothpick comes out clean. You want the surface slightly firm but still with some give, as it continues to firm up when cooling. Let me know how it goes! xx

      • Bree Gorman

        Thanks! They were SO delicious. The icing, however, wasn’t … I don’t know if it’s because I borrowed some coconut butter from my SIL and maybe it wasn’t stirred well whenever she used it? I couldn’t get it to melt to a spreadable consistency. I’ll definitely be trying these again to celebrate the coming of Elf on a Shelf for the kids 🙂 I love your blog!

        • Laura Lea Bryant

          Hi!!! I’m so glad you liked the donut part! Yes, if the coconut butter wasn’t properly stirred originally, it likely didn’t have much oil left and it was just too hard to spread. If you do try coconut butter again, use a newer jar and stir the oil into the solid completely before spreading! xoxo

  • Malina Vibhakar

    I’ve made these three times, and the past two times I could not get the coconut butter to melt. I tried your suggestion with the jar in boiling water and even placed 1/2 cup of the butter in a glass double boiler and could not get it to melt. I ended up having to adding boiling water to the mixture. It still tastes great but is more like icing than glaze. I’ve googled and can’t figure out why my coconut butter won’t melt – do you have any suggestions or reasoning for this? Thanks!

    • Laura Lea Bryant

      Hi love! All I can think is that you’re using an older jar, and the oil separated from the thicker part and was used up first, so now you just have mostly “meat”. Try a brand new jar that has the oil completely mixed in!

  • katina liamidis

    Made these today and they were….incredible. It’s amazing how you make such simple healthy things taste so delicious and indulgent. Question – since I didn’t use all of the coconut oil. Can I reuse it for other things after I’ve heated it like that in a pot? If so, how do I store it? At room temp or fridge?

    • Laura Lea Bryant

      Hi Katina! I am thrilled to hear it! Thank you for the sweet words. You mean the coconut butter? If so, yes you can definitely re-use it! I personally keep it at room temperature, instead of in the fridge, and I use it like almond or peanut butter: as a spread on toast, on top of oatmeal etc. It’s also amazing as a dip for medjool dates :). Hope that helps! xx

  • Emilee Lauwagie

    Would you try these in your air fryer??? If so, what settings would you use?

    • Laura Lea Bryant

      Hi! I probably wouldn’t try something this large and totally raw in the air fryer. You could try baking them a few minutes less and throw in the air fryer for a few minutes at the end, but I’m not sure about time and temp.

      • Emilee Lauwagie

        Ok makes sense- excellent suggestion! Thank you much!