Tuesday, October 1, 2013

Almond Flour Pumpkin Doughnuts Recipe
















It's the first day of October, which means it's officially "Halloween Season!" I love this time of year, don't you? All the spooky decorations begin to appear, kids are getting their costumes ready, the leaves are falling, and best of all, delicious goodies are being made in kitchens across the country!

Perhaps one of the biggest perks that comes with Halloween are all those delicious and creative pumpkin recipes that seem to come out only during this time of year. Every year they come from all across the internet, and each one seems better than the last. Today's recipe is the perfect example of just that. We combined the great taste of an all-time classic with the rich taste and aroma of baked pumpkin to bring you a treat you're little ghouls simply won't be able to resist! It's pumpkin doughnut time people!

Ingredients:
2 1/2 cups Honeyville Blanched Almond Flour
2 Tbsp Pumpkin Pie Spice
1 1/2 Tbsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Pumpkin Puree
1/2 cup Agave Nectar
1 Tbsp Coconut Oil
1 Tbsp Vanilla

(Chocolate Topping):
1/2 cup Powdered Sugar
2 Tbsp Honeyville Baker's Cocoa Powder
2 Tbsp Milk

(Glaze Topping):
1/2 cup Powdered Sugar
1 tsp Vanilla
1 Tbsp Milk

(Cinnamon/Sugar Topping):
1 Tbsp Cinnamon
1 cup White Sugar
1/4 cup Butter, melted

Directions:
Preheat oven to 325 degrees.


Combine almond flour, pumpkin pie spice, cinnamon, baking soda, and salt in a bowl and mix until completely combined.


In a separate mixing bowl, combine pumpkin, agave, coconut oil, and vanilla and mix together.

Add dry ingredients to wet ingredients and mix until a soft batter forms.

Place batter in a large resealable bag, with the corner cut off.


In a greased doughnut pan, pipe in the batter. This will allow you to get an even spread of batter without making a big mess.


Once batter is complete in, spread batter evenly in each doughnut mold.

Place in oven and bake at 325 degrees for 25-30 minutes.


Remove from oven, let cool for 15 minutes, then turn doughnuts out onto a cooling rack.


The bottom of the doughnut in the pan will actually be the top of the doughnut once it's removed.

Make your toppings by combining the ingredients for each in a bowl and mixing together. For the Cinnamon/Sugar topping, mix cinnamon and sugar together in a small bowl and melt butter in a separate bowl.


To add chocolate topping, simply dip the top of the doughnut in the chocolate.


For the glaze, dip the top of the doughnut in the glaze.


For the cinnamon/sugar topping, dip the top of the doughnut in the butter, then dip in the cinnamon/sugar mix.

Let each doughnut sit for an additional 15 minutes (for the toppings to dry) and serve.


If you are a fan of pumpkin pie, you will love these doughnuts! The sweet taste of pumpkin, along with the rich aroma and taste of cinnamon and pumpkin pie spice makes this doughnut a round, baked pie in your hand! The aroma of these doughnuts is everything you've come to love about fall. The taste and texture is perfect, and the toppings are simple amazing. The dark chocolate is exactly what you've come to expect in a doughnut, while the vanilla glaze and cinnamon and sugar topped doughnuts leave you wanting seconds, and even thirds!

Now that you've seen these doughnuts, let us know. What's your favorite doughnut topping?

5 comments:

monkeyface said...

what can I sub for agave nectar? I cook sugar-free. So I'll use Swerve for powdered sugar, etc.

Cookin' Cousins said...

Hi Monkeyface!

You can substitute Honey or Maple Syrup for the Agave Nectar if you'd like, and it should work just fine. Thanks for the question!

LeliaBug said...

I apologize if I'm overlooking it, but how many donuts does this make? Also, I don't want to speak for Monkeyface, but I think she's asking what sort of sugar substitute can be used? I also am sugar free, and don't use honey maple syrup. Cany anyone tell me how much erithrytol or other sugar substitue might be needed? Thanks!

Cookin' Cousins said...

Hi LeliaBug,

I'm not sure what you could use instead of the Agave Nectar. It's a natural sweetener and works great in recipes. As far as how many doughnuts, this recipe will make 6 doughnuts!

Anonymous said...

I've made these twice already and subbed maple syrup. Came out great and kids love them (even without the topping). Wondering if adding eggs will help make fluffier? I'm new to almond flour baking and trying to experiment.