I know it’s been pumpkin-mania around the internet. We can’t help ourselves. After all, who can resist that creamy goodness, especially when it’s only in season for a few months out of the year? Personally, I love to put it into anything and everything right now. I’ve snuck pumpkin into enchilada fillings, chili, soup, shepherd’s pie, and even cookies. But why stop there? After all, as far as I’m concerned, the months of October and November were made just so we could eat pumpkin.
And not just pumpkin. Other winter squashes are just as welcome. Butternut, acorn, kabocha, delicata, turban…I could just keep on going. I love them all, and this time of year, I hoard them, buying way more than I need, and squirreling them away in my pantry. They all get used, of course, in due time. With the latest squash roasting, I decided to use the puree for a new breakfast treat – donuts.
Because if there’s one thing that can top pumpkins this time of year, it’s donuts. Pumpkin donuts.
These are on the healthier side, however, as they’re baked, gluten and dairy-free, and are made with quinoa flour, which is packed with fiber and protein. But don’t let all those “healthy” things make you think they’re not delicious. With warming fall spices, the pumpkin, and the maple syrup glaze, they certainly score points in the “yum” department.
Baked Pumpkin Donuts with Maple Glaze and Pecans
For the donuts:
1 c pumpkin puree
¼ c melted coconut oil
½ c maple syrup
2 t vanilla extract
¼ t vanilla stevia extract
¼ t apple cider vinegar
1 c quinoa flour
½ c tapioca starch
1 t guar gum
1 t baking soda
1 t baking powder
2 ½ t cinnamon
¼ t nutmeg
¼ t cloves
¼ t allspice
1/8 t salt
Preheat oven to 375 degrees. Grease donut pans and set aside.
In a stand mixer or food processor combine pumpkin, coconut oil, maple syrup, vanilla, egg, apple cider vinegar and stevia. Beat or process until smooth and fully combined.
In a separate bowl, whisk together the remaining ingredients . Add to wet ingredients and beat or process until batter is nice and smooth.
Spoon batter into donut pans. Bake for about 15 minutes, or until a toothpick inserted in center comes out clean. Allow to cool for 5-10 minutes and remove the donuts from the pan and set on a cooling rack.
While the donuts are baking, make the glaze:
2 T maple syrup
¼ t cinnamon
½ c organic powdered sugar
1-2 T almond milk
Whisk together in a small bowl until a thick glaze is formed.
Chop about ½ cup pecans and set aside.
While still warm, dip each donut halfway into the glaze, and then sprinkle chopped nuts on top. Place on a cooling rack with a paper towel underneath to catch drips.
Makes 9 donuts.