Give into that pumpkin spiced craving with these not to sweet, cake style donuts. Baked not fried for a healthier take on traditional donuts. These can be enjoyed as is anytime of day, or jazzed up with a glaze, ganache, or frosting.
Baked Gluten-Free Pumpkin Donuts
Author: Mikaela Stoner
Yield: 18 donuts
Special equipment: Donut molds
1 cup almond flour
1 ¼ cup 1:1 gluten-free flour ( Bob's red mill or King Arthur cup for cup)
1 tsp baking soda
½ tsp baking powder
pinch sea salt
1 tsp cinnamon
1 tsp ground ginger powder
¼ tsp cardamom, ground
¾ tsp turmeric powder
½ cup coconut sugar
1 TBSP maple syrup
12 oz pumpkin puree (¾ of a 15 oz can)
½ cup oat milk, or preferred plant based milk
1 tsp vanilla extract
½ cup coconut oil, melted
chocolate chips optional
Sweet Potato Frosting (V)
1 cup sweet potato puree (1 large sweet potato or 2 small)
1/4 cup powdered sugar
1 TBSP pure maple syrup
1 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, allspice, clove)
Chocolate Ganache (V)
1/2 cup coconut cream (not milk)
2 TBSP pure maple syrup
1 TBSP coconut butter
6 oz dark chocolate
1/8 tsp vanilla bean paste
pinch maldon salt
Preheat the oven to 350 ℉ and grease donut molds with coconut oil or avocado oil spray
In a large bowl, whisk together dry ingredients until everything is equally distributed, set aside.
Using a stand mixer, whisk together wet ingredients and coconut sugar on medium low speed for 1 to 2 minutes, or until ingredients are evenly mixed.
Switch to the paddle attachment, and add dry ingredients to wet, mix on low speed until just blended. (being careful not to over mix).
Spoon batter into a piping bag, and pipe into prepared donut molds. Repeat until all of the batter has been piped into the molds. Smooth the tops of the batter if desired using a slightly wet fingertip.
Bake at 350 for 10-15 minutes, tops should be lightly golden brown. Let cool in molds for at least 10 minutes to allow donuts to set before removing.
Sweet Potato Frosting
Preheat the oven to 400 degrees and line a sheet tray with parchment paper.
Cut sweet potatoes in half longwise and rub with coconut oil. Place flesh side down on prepared sheet tray. Bake for about 30 minutes or until sweet potato is completely soft to touch. Remove from the oven and allow to cool to room temperature.
Scoop flesh out of sweet potato skin and place the flesh in a food processor. Add remaining ingredients for the frosting and puree until well combined. If your puree is to thin, add 1/4 cup more of powdered sugar.
Spread frosting on top of donuts with the back of a spoon.
Fill a saucepan 1/4 full with water, and bring to a simmer on the stovetop. Place a metal or heat proof bowl on top of the pot, ensuring the water does not touch the bottom of the bowl. Add chocolate, coconut cream, coconut butter, and vanilla bean paste to the bowl and temper/melt the ingredient together, stirring often with a rubber spatula. When ingredients are emulsified, remove from the heat, and allow mixture to cool at room temperature for 40 minutes. After 40 minutes you may store in the fridge or proceed to the next step.
Once mixture to a spreadable consistency you may spread the ganache onto to donuts. Note if you chilled your ganache in the fridge until it fully set, it will be harder to spread onto the donut, but with a gently hand is still possible.
I know you’re going to be tempted to use the whole 15 oz can of pumpkin, but don’t. Save that extra pumpkin puree, and make yourself pumpkin spiced cream for your morning coffee or latte.
Consider using 1 tablespoon of our golden milk elixir in place of the spices for an adaptogenic twist.
The donuts are quite moist and will need time to cool down and set before removing from the pan. I know it's tempting to try one of these fresh out of the oven, but in this case patience is a virtue.
Try frosting donuts with ganache and sweet potato frosting.
Chocolate Ganache: You can try dipping the top half of donuts into the liquid ganache, and allow the ganache to set on the donut (I have not tried this method, but in theory could work)