BAKED PUMPKIN SPICE DOUGHNUTS

We are going to go a little off topic here.

I am going to give you one of MY favorite NO GRAIN desserts! 

I said "a little" off topic because eating good food makes happy hearts. So in a round about sort of way this is heart related.

Lets face it. Growing up we loved donuts and now my kids beg for them. 

Sugar for my kids is like giving them some illegal drug. They lose their mind!

This doughnut is not only healthier because it contains NO grains, NO yeast, and NO refined sugar but it is also BAKED not fried like most conventional doughnuts!

I LOVE this doughnut because of its texture and with each bite you can taste the flavors of the fall season. YES - why not taste them even in summer?

Forget Halloween. I say pumpkin is in - anytime of the year.

As soon as they cool - They will be as good as gone. Even the wheat and refined sugar eaters like them.

There are two glaze options: Dark Chocolate with or without nuts and Maple Vanilla with bacon sprinkles. 

I am in love with them both. So when I make these I usually ended up making both glazes. 

I mean after all they are NOT bad for you so why not have TWO?

You are going to need a doughnut pan. This is a MUST since it is more of a cake batter than a dough you would roll out and punch a hole into. 

I got mine at Target since I didn't plan ahead and order through Amazon.
I am learning that the more you plan on Paleo the less expensive it is. 

Once you have your doughnut pan. You are all set. Unless you had one lying around... Then you were set before you even started reading this!

Baked Pumpkin Spice Doughnuts
Ingredients: 

• 5 large eggs
• 1/2 cup coconut mils
• 1/2 cup pure maple syrup (it will need to be cold, so if you are buying it from the store - pop it in your fridge)
• 1/2 cup pumpkin puree (I used a canned pumpkin puree from whole foods)
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract (seriously - start making your own. It is super easy and super inexpensive and will make a GREAT gift. I will post a the how to later)
• 3/4 cup blanched almond flour (COSTCO in store has the best deal on almond flour!)
• 1/2 cup coconut flour (COSTCO in store. I say in store because of shipping charges)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon sea salt

Instructions:

• Pre-heat oven to 350 degrees F. 
• Oil the inside of your doughnut pan really well with palm shortening. (It works amazing)
• Place the eggs, coconut milk, pumpkin, maple, coconut oil (warmed up) and vanilla in a blender. Blend until frothy. (about 15 seconds). I used my kitchen aid with the whisk for 30 seconds. 
• Add all of the dry ingredients. If using a blender. Blend on low for 10 seconds. If using a kitchen aid blend on low for 20-30 seconds while slowing adding in dry ingredients. (If you have a hand mixer this could also be used. Just ensure if needed you scrape down the sides so that all is mixed)
• pour the batter into the pan. Fill each doughnut space about 2/3 of the way full. 
• Bake for 15-20 minutes.
• Let them cool a few minutes then place them on the cooling rack. 

The doughnut pan I have only makes 6 doughnuts at a time. I am not patient so I bought two doughnut pans. If you only have one. No sweat. Just repeat the process until you use all of your batter.

Dark Chocolate Glaze

• 1/4 cup dark chocolate, chopped and melted
• 1 1/4 teaspoon of coconut oil melted
• optional: 1 teaspoon honey
• Optional: Chopped up walnuts (or any nut of your choice)

Instructions:

• Melt the chocolate and coconut oil in small microwaveable safe bowl (yes I used the microwave for both glazes). If you choose to use honey add it in here as well.
• Whisk all ingredients until smooth.
• Dip the top of each doughnut in the chocolate then gently rotate to let the excess glaze drip off. 
• If you want to add the nuts: Have them finely chopped off to the side on a plate. After you dip the doughnut in chocolate gently dip into the nuts. 
• Place back onto the cooling rack. Let set for 5 minutes then refrigerate for 15 minutes until the glaze has hardened.

Maple Vanilla Glaze with Bacon Sprinkles (seriously everything is better with bacon)

• 1 tablespoon raw cocao butter (chopped) 
• 2 teaspoon palm shortening
• 2 1/2 teaspoons COLD maple syrup (if it is not cold the glaze will be runny)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 3-5 pieces of fried crispy bacon (depending on how much bacon you want on each doughnut) finely chopped)

Instructions: 

• melt the cocao butter in the microwave (pay VERY close attention). 
• once the cocao butter has completely melted whisk in the palm shortening. 
• add the COLD maple syrup, vanilla and cinnamon. Whisk until smooth. 
• dip the doughnuts one at a time. 
• Place on the cooling rack and sprinkle with bacon
• allow doughnuts to sit at room temperature for 5 minutes then place in the refrigerator for 15-20 until the glaze has hardened. 

Should you have left overs please note that these are stored the best in the fridge for 3 days. 

We hope you enjoy these as much as we did!