Pumpkin Doughnuts With Maple Pecan Glaze {Grain/Dairy/Soy/Refined Sugar Free}

 

 pumpkin doughnuts

I’m very excited to share this recipe with you today. Not only are these easy to make but they are delicate, have all the flavors and spice of fall,  and are topped  with a sweet maple pecan glaze – SO GOOD! We have been eating them every morning for the past week and we can’t seem to get enough.

For the doughnuts, I just used my pumpkin spice muffin recipe! I find that you can make almost any muffin or cake recipe in a doughnut tin and it turns out wonderful :) For a more authentic flavor you could fry them in canola oil or non-hydrogenated shortening after baking, but I’ve never done this – I’m much too lazy and we thought they were perfect as-is :)

And for the glaze I used this recipe from the Detoxinisa. The only change I made was that I doubled the maple syrup, reduced the water to 2 Tbsp., and made it my food processor instead of a blender. The food processor didn’t get the glaze completely smooth, but we were still very happy with it.

Here are the steps:

The batter couldn’t be more simple, just whisk together the dry ingredients then stir in all the remaining ingredients… eggs, pumpkin, honey, and vanilla.

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Then spoon the batter into a greased muffin tin.

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And you bake them at 350 for about 17 minutes or until they are browned and let them slightly cool.

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And for the glaze, just whirl all the ingredients around in a food processor or blender… pecans, maple syrup, coconut oil, water, vanilla, and salt.

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Then you dip the doughnuts into the glaze and devour! Sorry the picture is blurry – it’s very hard to snap a motion shot one-handed :)

 Here’s the handy dandy printable:

 

Pumpkin Doughnuts With Maple Pecan Glaze {Grain/Dairy/Soy/Refined Sugar Free}
 
Prep time

Cook time

Total time

 

*These store well in the freezer. I recommend storing them un-glazed. Ingredients
Serves: 12 doughnuts

Ingredients
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • ¾ C Arrowroot Flour
  • 1½ Tsp. Grain Free Baking Powder
  • ¼ Tsp. Sea Salt
  • 1½ Tsp. Ground Cinnamon
  • ¼ Tsp. Ground Ginger
  • ½ Tsp. Ground Nutmeg
  • ¼ Tsp. Ground Cloves
  • ¾ C Pumpkin Puree
  • 3 Large Eggs
  • ½ C Honey
  • 2 Tsp. Pure Vanilla

Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the almond flour, arrowroot, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Stir in the remaining ingredients… eggs, pumpkin puree, honey, and vanilla.
  4. Spray a doughnut pan with cooking oil or grease with preferred oil.
  5. Fill each doughnut tin almost full and smooth the tops with a wet spatula or hands.
  6. Bake 17 – 20 minutes or until tops are browned and doughnuts spring back to the touch.
  7. Cool slightly in pan. Then transfer to a wire rack to cool completely.
  8. Dip tops in maple-pecan glaze (See link above for recipe, note I doubled the maple syrup).

this post is part of Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Whole Food Fridays, Gluten Free Fridays, Allergy Free Wednesdays, and Fat Tuesdays

Comments

  1. This looks delicious, but I have a few questions..do you think an egg replacer like ground flax and water would work for this and what is blanched almond flour? I have Trader Joes almond meal..do you think that would work and lastly, could I use pumpkin pie spice for the spices and if so how much for this recipe? Just wanted your opinion for things I have on hand and for allergy purposes. Thanks a lot.

    • Hi Melissa!

      I just don’t know if an egg replacer would work or not, sorry :(

      Blanched almond flour is just ground almonds without the skin. I use the Honeyville brand because it is cheaper to buy it in bulk online than retail. The Honeyville brand (& nuts.com) are both ground much more finely than what you can find retail. 1 C of almond flour from Honeyville is about 4 oz. while other brands weigh less. If you use another brand of almond flour I would recommend weighing the flour so your baked goods don’t turn out soggy. For this recipe you would need 5oz. of almond flour.

      I’m sure you could use pumpkin pie spice for the spices, but I’m not sure of the amount, maybe 2 tsp???

      I’m sorry I couldn’t be of more help. If you try any of these substitutes please leave another comment and let me know how it turned out!!!

      Happy baking,
      Cassidy

  2. Hi Cassidy,

    You blow me away! These doughnuts looks irresistible! WOW!!! I NEED to buy myself a doughnut pan…seriously. They make just the perfect little serving don’t they.

    I’m featuring this fabulous recipe tonight on AFW. Thank for sharing with us.

    I hope everything is great with you, Cassidy, and your fall is going great so far.

    Have a wonderful rest of your week.

    Hugs,
    –Amber

    • Oh, thank you so much Amber!!! …I can’t believe you don’t have a doughnut tin, they are awesome!

      We are doing well and I hope you are too. Have a great week :)

      Many hugs,
      Cassidy

  3. FORGET handing me one of those… just pass me the WHOLE PLATE! ;D Love these!
    Hugs,
    M

  4. O_O *Drool*…. Any ideas on making this egg-free? ^_^

  5. What flour could I substitute for the almond? I am gluten free but found out the almond flour does not sit well with me! These look amazing. I plan on making your no-bake pecan pie bites for thanksgiving (-: Grateful for all these recipes.

    • Hi Kim!

      Almond flour is hard to replace, but I have some suggestions on my FAQ’s page :) I hope you like the no-bake pecan pie bites, we sure did!

      Thanks,
      Cassidy

  6. Ohhh, these look so good. I went out and got ingredients to make these today. Can’t wait to try them. Thanks.

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  1. [...] coconut flour pumpkin chocolate chip muffin recipe from Brittany over at Real Sustenanace and this pumpkin doughnut recipe with maple pecan [...]

  2. [...] Pumpkin Doughnuts with Maple Pecan Glaze from Cassidy’s Craveable Creations [...]

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