In the food world, nothing says ‘Fall’ like Pumpkin!
I’ve waited long enough and even though it’s not October yet (official pumpkin month?), the time for all delicious things ‘pumpkin’ (pumpkin pie, pumpkin scones, pumpkin lattes, even pumpkin cheesecake) has arrived. Unfortunately most of these options aren’t exactly the healthiest.
That’s why I’ve come up with these delicious (and healthy!) Gluten Free Baked Pumpkin Spice & Maple Donuts (…bonus, they are just 111 calories each !).
An 111-calorie donut? I must be kidding right? Nope. Here’s how it’s possible…
First of all these donuts are baked, which takes out the frying factor; the cooking method for the traditional donut. Then, instead of added butter, oils, or fats in the donut batter, I used pumpkin puree to give these donuts the moisture they need without an overload of fats (not that fats are bad, they aren’t – in moderation, but an overload of fats, specifically trans fats, is not healthy and lends a lot of calories to traditional, commercially prepared donuts).
Another plus…by using pure maple sugar (which, is essentially granulated pure maple syrup) these donuts are refined sugar-free!
And, by keeping the donuts gluten free with an all purpose gluten-free flour means they can be enjoyed by those with a gluten intolerance or Celiac disease. Win-win for everyone!
So what are you waiting for??
Enjoy the flavors of Fall and whip up a batch of these delicious, guilt-free donuts… oh and it will make your house smell amazing too!
Have you ever made homemade donuts? What’s your method to making them healthier than the traditional donut? I’d love to hear about it in the comments below!
- ¾ cup Bob’s Red Mill Gluten Free All Purpose Flour (or another GF AP Flour of choice)
- ¼ tsp xanthan gum
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- ¼ cup + 1 tablespoon Pure Maple Sugar (or another unrefined granulated sugar)
- 2 tsp baking powder
- ¼ cup pure pumpkin puree
- ¼ cup unsweetened almond milk
- 1 large organic egg
- For the Maple Sugar Coating:
- 1 tablespoon melted coconut oil
- 1 tablespoon Pure Maple Sugar
- Preheat oven to 325 degrees.
- In a large bowl combine flour, xanthan gum, salt, ¼ cup of the pure maple sugar, cinnamon and spices, and baking powder.
- In another bowl, whisk together pumpkin puree, almond milk, and egg.
- Pour the wet mixture into the dry mixture in a few batches, stirring in between to combine. The mixture should be nice and smooth and somewhat thick.
- Grease a donut pan with olive oil spray (alternatively you could use a muffin pan, or a cake pan)
- Fill donut cavities about ¾ full, and smooth the top of the mixture.
- Bake for 10-11 minutes or until toothpicks pull clean.
- Allow donuts to cool completely before removing from pan, follow with maple sugar coating.
- For the frosting:
- Melt the coconut oil in a bowl.
- In a shallow dish place the remaining 1- tablespoon pure maple sugar.
- Using a pastry brush, brush a small layer of coconut oil over the top of each donut and dip into the maple sugar to coat. Place the donuts into the fridge so the coconut oil can harden and the coating sets!
- Chill for 10 minutes.
Nutritionist in the Kitch