Fall. A time to pull out your jeans, boots, and sweaters. Arguably the most fashionable time here in Michigan, because the weather was basically made for this.
To walk around sipping hot coffee and admiring the colorful leaves as they fall from the trees.
Pulling out soup recipes, and planning potluck dinners, all the while getting ready for the holiday marathon ahead.
A time for pumpkin, hot cocoa, and apple cider donuts. Even if it’s still far warmer than it’s ever been in October, I think we’re all more than ready to just say it’s Fall already. For the aforementioned reasons and more.
This recipe is one I came up last Fall when I first got my donut pan and started experimenting. I fell in love and have made them at least 5 times since. I thought it was about time I shared them here now. Donut pans are amazing because the batter is infinitely easier to work with in a mold, and there is no messy frying involved. Fried or not, this recipe is exceptional. Decadent, full of pumpkin flavor, and begging for a cinnamon-sugar sprinkle. Or maple glaze. (Both recipes are included)
I started out by using almond meal, simply ground up almonds, as my gluten-free “flour”. Their high fat content makes the donuts soft and slightly sweet while adding a healthier touch. The batter comes together with eggs, spices, and coconut oil, plus pumpkin of course, for a moist and textured combination that bakes up in ten minutes to seasonal perfection. I absolutely love these donuts straight out of the oven, or with a warm cup of coffee. The recipe only makes 6, and is easily doubled.
I also have a feeling these would make lovely donut holes (simply shape into “holes” and bake a bit longer”- let me know if you try that!). Enjoy them, and Happy Fall:)
- 1½ cups almond meal (or grind raw almonds in your blender)
- 1.5 tsp pumpkin pie spice (or equal amount of cinnamon, nutmeg, and ginger combined)
- ½ teaspoon baking soda
- ¼ cup canned pumpkin (not pumpkin pie mix)
- 2 eggs
- 2 Tbsp maple syrup (double for a sweeter donut)
- ¼ cup coconut oil, melted
- ½ tsp vanilla extract
- Donut pan
- Cinnamon-sugar Sprinkle (optional)
- ¼ cup butter, melted (can use vegan butter or oil)
- ½ cup sugar + 1 tsp cinnamon
- Maple glaze (optional)
- 2 Tbsp butter (can use vegan butter)
- ¼ cup maple syrup
- ½ cup powdered sugar
- Pre-heat oven to 350F.
- Combine almond meal, pumpkin pie spice, and baking soda in a large bowl.
- One by one, mix in eggs, pumpkin, maple syrup, coconut oil, and vanilla until well combined.
- Spray donut pan and distribute mixture evenly among molds.
- Bake for 12-14 minutes, when done they will spring back and a knife will come out clean.
- Let cool at least ten minutes, then brush with butter and sprinkle with cinnamon-sugar mixture.
- Alternatively, once cool, combine all ingredients for glaze and pour overtop.
Easily double for more donuts.