Pumpkin Maple Doughnuts: Elevate Your Autumn Game!

Fall is in full swing, bringing with it the joys of cozy sweaters, vibrant leaves, and, of course, the undeniable allure of pumpkin spice. However, if you're like most of us, you've probably sipped your fair share of pumpkin spice lattes.

It's time to elevate your autumn game, and what better way to do it than with a doughnut that's got all the pumpkin pie vibes?

Introducing Pumpkin Maple Doughnuts: these delectable treats offer a pleasingly moist texture, an explosion of quintessential pumpkin spice flavour, and a glaze so good it's "lick-the-spoon worthy." The best part? They're baked, not fried, making them an ideal choice for dessert, snack, or even a slightly indulgent breakfast. These doughnuts are the real deal, my friends.

What sets these Pumpkin Maple Doughnuts apart is their incredible ease of preparation. The most important thing you need for this recipe is a doughnut mold. I used this large doughnut pan. If you only have a mini doughnut pan, that works as well. Just note, if you use a smaller doughnut pan, you will need to bake them for less time than in the recipe. After that, this recipe for paleo Pumpkin Maple Doughnuts only requires a handful of standard paleo pantry ingredients and two bowls.

And as always, you can count on this recipe to be free from:

• Gluten

• Grains

• Dairy

• Legumes

• Refined sugar

• Soy

It's time to embrace the pumpkin spice season in style with these unforgettable Pumpkin Maple Doughnuts. Whether you're savouring them as a sweet treat or indulging in a cheeky breakfast, these doughnuts are bound to elevate your autumn game. Happy baking! 🍩🍂

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pumpkin spice doughnuts

6 large doughnuts

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Ingredients:

Doughnut

• 3/4 cup almond flour

• 1 tablespoon coconut flour

• 1/4 teaspoon salt

• 1/4 teaspoon baking soda

• 2 teaspoon paleo pumpkin spice mix or homemade pumpkin spice mix

• 1 egg

• 2 tablespoon maple syrup

• 2 tablespoon melted coconut oil

• 2 tablespoons full-fat coconut milk

• 2 tablespoons pumpkin puree (not pumpkin pie filling)

• 1/4 teaspoon vanilla extract

• 1/4 cup pumpkin seeds (topping)

Glaze

• 1/4 cup maple syrup

• 1/4 cup coconut oil

• 2 tablespoon coconut butter

• 1/8 teaspoon salt

INSTRUCTIONS:

1. Preheat your oven: Preheat your oven to 350°F/175°C. Grease your doughnut pan with coconut oil or non-stick cooking spray.

2. Prepare the doughnut batter: In a mixing bowl, combine the almond flour, coconut flour, salt, baking soda, and pumpkin spice mix. In another bowl, whisk together the egg, maple syrup, melted coconut oil, coconut milk, pumpkin puree, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.

3. Fill the doughnut pan: Carefully spoon the batter into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter evenly into the doughnut pan, filling each mold about 2/3 full.

4. Bake the doughnuts: Place the doughnut pan in the preheated oven and bake for 12-15 minutes, or until the doughnuts are set and lightly golden brown on the edges. Take the doughnuts out of the oven and let them cool completely. Once cooled, place them on a plate and place in the freezer for at least 30 minutes. Placing them in the freezer will allow the glaze to set when dipping the doughnuts.

5. Prepare the glaze: While the doughnuts are chilling, prepare the glaze by mixing together the maple syrup, coconut oil, coconut butter, and salt in a small sauce pan over medium low heat. Heat until everything is melted and combined. You can use a whisk to help the ingredients come together. Take the glaze off the heat as soon as the ingredients are blended together.

6. Glaze the doughnuts: Once the glaze is done take the doughnuts out of the freezer and dip the tops into the glaze, allowing any excess glaze to drip off. Sprinkle with pumpkin seeds.

7. Enjoy: Place the glazed doughnuts on a wire rack to set. Once the glaze has set, serve and enjoy your homemade paleo pumpkin spice doughnuts!