I’ve been dying to make baked pumpkin donuts.  We finally did this last week, and they were so good!  I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.

These are baked instead of fried, are paleo, and have no refined sugar.  No guilt, yet delicious-WIN!

I drizzled the Paleo Maple Pumpkin Sauce/Glaze that I posted yesterday over them, and…YUM!!!

Ingredients

• 5 large eggs
• ½ cup Almond Milk (you could use cocunut milk too)
• ½ cup Pure Maple Syrup
• ½ cup Organic Pumpkin Puree
• ¼ cup Coconut Oil
• 1 teaspoon Vanilla Extract
• 1 ¼ cup Coconut Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Pumpkin Pie Spice
• ¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
• ½ cup Unsweetened Applesauce
• Maple Pumpkin Glaze

What to do

• Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I put coconut oil on a paper towel and rubbed it around.
• Mix all the wet ingredients until eggs are fully blended
• Add the dry ingredients, then mix until dough is formed
• Fill doughnut tins to the top (mine didn’t rise very much)
• Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
• Once cool.  Drizzle with glaze.  Best eaten right after glazing.  Or…skip the glaze and eat as is!

Having a cute assistant isn’t necessary, but it helps 🙂

The batter is pretty dense and only rises slightly, so you can fill the molds up to the top. And then…you wait 🙂 Enjoy!