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Treat yourself to these cinnamon Glazed Pumpkin Donuts made with less fat, less sugar, fewer calories with a lot of flavor. Perfect for a special occasion treat!
Fall has finally arrived here in Phoenix this week. The mornings are a crisp 60 degrees and the days are cool 80’s. Perfect for flip-flops and sweaters! That probably sounds insane to those of you suffering 30 degree weather already. Speaking of 30 degrees, Mom headed back to Wisconsin over the weekend. I am free!!!
Kidding… I LOVED having her here these last few months. I told her last week in my post surgery stupor how it was a blessing we’ve been able to spend so much time together these last two years. We’ve spent more time together than we have in the last ten years combined.
As much as I needed the help and appreciated it, I felt a sense of freedom in her leaving. I almost forgot what it’s like to take care of myself. I still have a long way to go in recovery, but at least I’m headed in the right direction.
The changes in my life feel like they correspond appropriately with the change in season. Those changes, however, did not go over so well in my kitchen though. You see living in the hottest place on earth you never have to melt coconut oil. It’s always perfectly runny, ready for any and every baking expedition.
I forgot how vulnerable that weather change makes coconut oil to hardening to anything too cold like an egg because you never need a room temperature egg in Arizona.
The mere process of removing it from the fridge is enough to bring it to room temperature. The lesson is make sure all ingredients are room temperature before attempting to combine. I go through this every year. I don’t know when I will learn. Please learn from me.
Today is a special occasion! It’s not only my birthday, but it’s also my 2nd blogiversary. Yes, I started my blog on my birthday. Kind of cliche I know, but it holds a special place in my heart and for that it’s quite appropriate.
I can’t believe it’s been two years since I started this. I feel so blessed for the opportunities and amazing people I have met through this. I’m honored to have you here everyday and to thank you for that!
Glazed Pumpkin Donut Recipe
Ingredients
For the donuts
- 3/4 cup pumpkin puree
- 1 cup brown rice flour
- 3/4 cup coconut flour
- 1 cup unsweetened almond milk, or milk of choice
- 1/3 cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon ground ginger
- 1/2 cup zero calorie sugar, like Monkruit or Truvia, or sugar of choice
- 1 egg white, room temperature
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
For the glaze
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil
- 1/4 cup powdered sugar , for icing
- Cinnamon for sprinkling
Instructions
- Preheat oven to 350 F. Spray a donut pan with nonstick cooking oil.
- In a small bowl, combine pumpkin puree, egg white, coconut oil, vanilla extract and milk.
- Be sure egg white is room temperature, if it is too cold it will harden with the coconut oil.
- In a separate bowl combine flour, salt and spices. Gradually fold dry ingredients into wet ingredients to combine.
- Fill donut cavities with batter to the top of cavity. You will need to press the dough into the cavity a bit and smooth with you fingers. Coconut flour will bake the way you place it so be sure it is level and even in the pan.
- Bake donuts 13-15 minutes at 350 F. Remove donuts from oven, and let them sit for 15 minutes then the flip pan upside down on a baking rack so the donuts will fall out right side up.
- While the remaining batch is cooking, combine the ingredients for the glaze in a bowl. Dip each fully cooled donut into glaze and place on baking rack to harden.
- Sprinkle the donuts with a pinch of cinnamon each. Store in the refrigerator up to a week.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What can I use in place of the coconut flour? And Can I use coconut sugar in place of Truvia?
Baking in the over right now is the grain free pumpkin pie, I can’t wait to try it!
You could sub with coconut sugar although brown sugar would be a more equivalent flavor. On the coconut flour, you can try other flours but I’m not sure how they will change the consistency. You need something thick with the brown rice flour to hold them up.