Baked Pumpkin Spice Donuts

Posted on by llbalanced
Baked Pumpkin Spice Donuts
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    [post_title] => Baked Pumpkin Spice Donuts
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10.26

Yes, I am a basic fall....GIRL. And I'm not ashamed.

Gimme all the pumpkin spice! I'm down to throw pumpkin puree & warming spices into just about anything, and I'll tell you what—it goes will just about anything! In the past, I've made a PS Smoothie Bowl, PS Ice Cream, a PS Cheesecake and a PS Loaf, all with great success!

But now I'm warmed up, y'all. It's four years into this crazy holistic chef thing, and I'm ready for, arguably, the MOST basic Pumpkin Spice recipe ever (except the latte, since I don't drink coffee)...

PUMPKIN SPICE DONUTS

To create these light, tender baked beauties, I combined my best-of gluten-free healthy basic experiences. It took me FOUR different trials, but I am teary-happy to announce that I think I finally nailed it. I'll let y'all be the real judges!

If you are a cake donut lover like me, these pumpkin spice babies will fulfill all of your donut dreams. They are, dare I say it, moist and rich, but not heavy or grainy. With just the right amount of cinnamon and nutmeg, they scream for a cup of milky chai tea or coffee. As I often do, I use a coconut butter mixture to create a lovely glaze that truly takes them over the top!

NOTE: The death of these donuts is overbaking them. They may seem underdone when you pull them out, but they will continue to firm up. That said, these are not the sturdiest donuts, so handle them gently!

If you give this recipe a try, please let me know by tagging me on Instagram @lauraleabalanced #llbalanced!

 

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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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