Healthy Pumpkin Donuts Recipe
This healthy pumpkin donut recipe is easy to make and great for the fall season. These healthy pumpkin donuts are made with almond and coconut flour and sweetened with a little bit of honey.
I began making these grain free pumpkin donuts several years ago. The recipe did not originate with me but with Against All Grain. When my kids were young, I always tried to feed them as healthy as possible while still providing tasty and fun foods. These pumpkin donuts are dipped in a dark chocolate but you can add any type of toppings you would like or leave them plain too.
Let’s dive into this easy grain free pumpkin donut recipe and all the healthy ingredients used to make this delightfully tasty fall treat.
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Why are these Pumpkin Donuts Healthy?
These pumpkin donuts are healthy because they are baked and not fried as most donuts are. They contain no grains, yeast or refined sugar making them healthy. These healthy pumpkin donuts are dense, satisfying and rich. You will love the flavors of the season; pumpkin, cinnamon, nutmeg, ginger, cardamom, and clove.
Ingredients for Healthy Pumpkin Donuts
The main ingredient for these healthy pumpkin donuts are the eggs and the almond and coconut flours. Instead of a white or wheat flour; grain free flours are used. The eggs and almond flour also add protein to these pumpkin donuts.
- 5 large eggs
- coconut cream or coconut milk
- maple syrup
- canned organic pumpkin puree
- coconut oil
- vanilla extract
- almond flour
- coconut flour
- baking soda
- ground cinnamon
- pumpkin pie spice
- sea salt
- dark chocolate bar
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Chocolate Glaze for Healthy Pumpkin Donuts
These donuts are great on their own. Adding a little dark chocolate glaze adds a little extra flavor on these wonderful pumpkin donuts.
Once donuts are cool you can dip them into melted dark chocolate. Melt chopped up dark chocolate with a little bit of coconut oil to finish off these delicious treats!
Once donuts are cool you can dip them into melted dark chocolate. Melt chopped up dark chocolate with a little bit of coconut oil to finish off these delicious treats!
Storing Pumpkin Donuts
These healthy pumpkin donuts are best stored in the refrigerator for up to three days. Storing them in the fridge keeps the dark chocolate frosting more crunchy than runny due to the coconut oil. I prefer to eat these donuts cold but if you desire more room temperature donuts; set one out for a little while before you enjoy one.
Donut Pans
In order to make donuts, you will need a donut pan. I have been using a non-stick pumpkin donut pan every time I make these. One I purchased brand new and the other three I have bought at thrift stores. Look around to help save money on these types of pans. Many people buy them new but rarely use them.
Please note; these donuts stick to the pan and can be hard to remove. I would like to purchase a silicone donut pan to see if they remove easier. If you do not have a donut pan, maybe consider silicone instead of the non-stick.
Non-Stick Donut Pan
Silicone Donut Pan
Frequently Asked Questions
Baked donuts are definitely a healthier option than fried. When donuts are deep fried, they require a lot of oil, resulting in added fat and calories.
I suppose you could substitute honey instead of using maple syrup. Use the same measurement as you would with the maple syrup.
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Healthy Pumpkin Donuts
This healthy pumpkin donut recipe is easy to make and great for the fall season. These healthy pumpkin donuts are made with almond and coconut flour and sweetened with a little bit of honey.
Ingredients
- For Donuts:
- 5 large eggs
- ½ cup coconut milk
- ½ cup pure maple syrup
- ½ cup pumpkin puree
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- For Glaze:
- ¼ cup dark chocolate, chopped and melted
- 1½ teaspoons melted coconut oil
- 1 teaspoon honey
Instructions
- Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well.
- Place eggs, coconut milk, pumpkin, maple, coconut oil and vanilla in a blender and blend until frothy, about 15 seconds.
- Add the dry ingredients, then blend on low for 10 seconds and on high for about 20 seconds.
- Pour the batter into the pan, filling each cavity 2/3 of the way full and bake for 20 minutes. Let them cool for 10 minutes before removing the doughnuts from the pan and cool on a cooling rack.
To Frost
Whisk all of the ingredients in a shallow bowl until smooth. Dip the top of each doughnut in the chocolate then gently rotate the doughtnut to let the excess glaze drip off. Turn right-side up and place back on the cooling rack. Let set for 5 minutes, then refrigerate.
