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Pumpkin Donuts

Pumpkin Donuts

Oct 28,2016

Ok, so October turned out to be one crazy month! Not that I’m complaining, but when I woke up to snow yesterday, I thought I should probably set a few minutes aside to finally get the recipe up for my Pumpkin Donuts. Otherwise, it’ll be winter and no one will be thinking of pumpkins anymore!

I’m not necessarily calling these “healthy” donuts, they are definitely a treat, but as usual I only use all organic, clean ingredients. I did try using spelt flour but just couldn’t get the texture right. No worries …an occasional clean treat like these Pumpkin Donuts won’t hurt anyone! Plus, did I mention, they’re baked! 😉





Pumpkin Donuts
Makes 10-12 donuts

1.5 cups organic, unbleached all-purpose flour
1/2 cup raw cane sugar
1.5 tsp non-aluminum baking powder
1 tsp Ceylon cinnamon
1/2 tsp pink Himalayan salt
1/2 cup canned pumpkin puree
1/2 cup rice milk (plus, a 1-2 tbsp if needed)
1 egg
1/2 tsp pure vanilla extract
1/2 tsp apple cider vinegar

For cinnamon sugar coating:
1/2 tsp Ceylon cinnamon
1/4 cup raw cane sugar

For icing:
1/2 cup organic powdered sugar
1 tbsp rice milk or water

Preheat the oven to 350F. Prepare two 6-count donut pans by brushing them with coconut oil or butter. In a bowl, add all dry ingredients and whisk to combine. In another bowl, add all wet ingredients and whisk well. Mix wet and dry ingredients together until combined (don’t over mix). Add that extra rice milk if you find the dough is too thick. Next, pour batter evenly into donut pans and flatten tops with back of spoon as best you can. Place in oven and bake for 12 minutes (depending on your oven you may want to pull them out sooner). I always check with toothpick first to make sure it comes out clean.

As donuts bake, prepare cinnamon sugar and/or icing. I had many taste-testers and half liked the sugar and the other half liked the icing with walnuts; so I did both! For cinnamon sugar: In a wide shallow bowl, mix together the sugar and cinnamon. For icing sugar: In a wide shallow bowl, combine powdered sugar and water. Mix until smooth. Next, chop or pulse walnuts until small enough to be used as a topping. Once donuts are baked and have cooled slightly, carefully remove from pan and toss with cinnamon sugar (I brush them with a bit of coconut oil to help the cinnamon sugar stick) OR dip in icing sugar and then into walnuts. Set on cooling rack until icing sugar sets.

Please note: these donuts will be more dense and chewy than regular donuts.