Perfect for any time of year! Grain Free Pumpkin Doughnuts are free of gluten, dairy and tree nuts. Doughnuts are fun to make and even more enjoyable to eat. One fond childhood memory I have is waking up on Sunday mornings to see a variety of doughnuts sitting on the kitchen table. Powdered sugar, plain and cinnamon sugar. My siblings and I all wanted the powdered sugar, but having a variety was great. When it came down to it, we really liked all the doughnuts.
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Grain Free Pumpkin Doughnuts can be eaten without guilt! They are easy to digest and use allergen-free ingredients. They are baked NOT fried. The best part is the health benefits of consuming pumpkin is incredible!!
Why eat Pumpkin?
- rich in carotene, which converts to vitamin A; promoting good vision
- considered a high fiber food; one cup of pumpkin contains 7 grams of fiber
- good source of B vitamins, folate, iron, magnesium, and phosphorus
- incredibly rich in antioxidants which prevents disease and degeneration
- contain compounds such as lycopene and carotenoids that are known to inhibit diabetes and hypertension.
I find looking at the benefits of eating pumpkin encourages me to incorporate more into my diet. Let’s begin with Grain Free Pumpkin Doughnuts.
Before we begin baking, we will need to gather our ingredients. I often set out two eggs to bring to room temperature an hour before baking the doughnuts. When it comes to coconut flour, Nutiva coconut flour is one of the best I have used for baking. I purchase it locally at my whole food co-operative. It can also be found at amazon.com. I purchase Anthony’s Premium Cassava and Arrowroot Flour and Barlean’s Coconut Oil from amazon.com.
What kind of pumpkin do I recommend? My first preference is to bake my own pumpkins. When pumpkins are not in season or available, I do like Farmer’s Market Organic Canned Pumpkin. and find great prices at www.vitacost.com
The doughnut pan I use has worked fabulous. The Wilton 6 Cavity Nonstick Doughnut Pan can be purchased here.
How to Make Pumpkin Pureé
The best buy on pumpkin puree is to make it at home. Purchase local pie pumpkins from local farm stands or from an organic farmer at Farmer’s Market. Preparing pumpkin is easy to do and less expensive.
First, wash and dry your pumpkin. Second, cut it in half and put the flesh side down on a baking sheet. Thirdly, bake at 350° for approximately 45-60 minutes. The pumpkin is done when you can easily put a fork through the skin. Lastly, scoop out the pumpkin into a high speed blender. Blend. Pumpkin is easily frozen in 1 cup jelly-size jars or in pint canning jars.
Follow the directions in the recipe for preparing the batter. One key to remember is to grease your doughnut molds well with coconut oil. Another tip is to fill the molds almost to the top with batter.
Printable Grain Free Pumpkin Doughnut Recipe
Grain Free Pumpkin Doughnuts
- 3/4 c. arrowroot flour
- 1/4 c. coconut flour, organic
- 1/4 c. cassava flour
- 1 T. ground cinnamon, organic
- 1/2 tsp. ground ginger, organic
- 1/4 tsp. ground cloves, organic
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/4 c. coconut sugar, organic
- pinch sea salt
- 1 c. pumpkin, puree organic
- 2 T. coconut oil
- 1 T. maple syrup
- 2 large eggs, organic
- 1 tsp. vanilla extract
- 1/2 c. mini chocolate chips, Enjoy Life toppings
Preheat oven to 395°. Grease 9 doughnut forms with coconut oil. Set aside.
In a large mixing bowl, add dry ingredients. Whisk together arrowroot flour, coconut flour, cassava flour, cinnamon, ginger, cloves, baking soda, cream of tartar, coconut sugar, and sea salt.
In a small saucepan, melt 2 T. of coconut oil. Once the oil is melted, add to the dry ingredients. Add the remaining wet ingredients; maple syrup, vanilla extract, two eggs, and pumpkin puree.
Mix together until all ingredients are blended. Spoon into the greased doughnut forms. Fill them almost to the top of the form. Makes 9 doughnuts.
Sprinkle Enjoy Life mini chocolate chips on the desired amount of doughnuts. I usually sprinkle 3 doughnuts.
Bake for 7-8 minutes. Doughnuts are done when you press the dough gently with your finger and it bounces back. If you leave a finger indentation, bake for 1 more minutes. Remove to cool.
Important: Cool the doughnuts for 4 minutes. Remove them from the pan. Use a butter spreader or a butter knife to release the doughnuts from the rim of the form. Once you have gone around the doughnut releasing it, gently slide the knife under the doughnut. Once they pop out, finish cooling on a cooling rack.
Chocolate Topping! Melt the remaining chocolate chips in a small saucepan. Stir with a spatula until melted. Spread on the desired amount of doughnuts. Set aside to cool.
Cinnamon and Maple Sugar topping! Melt 1/2 T. of butter. Mix together 1 tsp. of maple sugar and 1 tsp. of ground cinnamon. Using a pastry brush, brush melted butter on the top of the doughnut. Sprinkle the maple sugar and cinnamon sugar on top. Set aside to cool.
Toppings are fun but not necessary to enjoy the doughnut. My family enjoys a selection of doughnut toppings. (Although the chocolate coated ones are always chosen first!)
Coconut Flake Pumpkin Doughnuts are not pictured here, however they are another favorite. Melt 2 tsp. of coconut oil, and apply to the top of the doughnuts. Sprinkle with unsweetened shredded coconut flakes.
Cinnamon Sugar Pumpkin Doughnuts are delicious! Melt 1/2 T. of butter or coconut oil. On a plate mix together 1 tsp. of maple sugar and 1 tsp. of ground cinnamon. Using a pasta brush, brush melted butter or oil on top of the doughnut, Sprinkle the maple sugar/cinnamon mixture on top. Set aside to cool.
Chocolate Coated Pumpkin Doughnuts are the first ones eaten by my teenage daughters. In a small saucepan melt approximately 1/4 c. -1/2 c. of Enjoy Life dark chocolate or mini chocolate chips. Using a spatula, stir the chocolate until it is all melted. Spread on the doughnuts. Set aside for the chocolate to cool and harden.
Chocolate Chip Pumpkin Doughnuts are the quickest and easiest topping. You will add the chocolate chips to the top of the batter BEFORE the doughnuts are baked.
Enjoy Life Dark Chocolate Chips and Enjoy Life Mini Chocolate Chips can be purchased at your local Kroger store or through www.vitacost.com
Grain Free Pumpkin Doughnuts are best eaten fresh or within 1-2 days after baking. I can honestly say, we have not had leftover doughnuts last more than two days. If you had any leftovers, I would store them in the refrigerator and consume within 3 days.
These doughnut freeze well. I have placed them in a container and froze them to take on camping trips. I unthaw them in the refrigerator to be the served the following day.
Enjoy! Grain Free Pumpkin Doughnuts are perfect for when you feel like making a doughnut that is healthier for your body. It delights my daughters when I surprise them with a batch of doughnuts.
I find them especially good with a hot cup of chamomile and lavender tea.
I appreciate your feedback. What flavor did you enjoy the most?
Another favorite recipe that contains pumpkin is Gluten Free Pumpkin Oat Pancakes.