Happy Halloween everyone! I have my first doughnut recipe for you, and of course in honor of the season it is for Pumpkin Spice Doughnuts!
I wouldn’t say we at doughnuts often growing up, maybe a few times of year on a special day or if mom stopped at the bakery counter on the way home from church. During college, my then soon-to-be husband and I loved to go to the local grocery store on Fridays and grab a box of yesterday’s dozen doughnuts for a whopping $4. We’d eat almost the entire box in one night, and that was our weekly ritual. Dave loved the melt-in-your-mouth yeast doughnuts and apple fritters. I was all about the cake doughnuts and old fashioned sour cream doughnuts. Ahhh, a thing of the past!
Fast forward 8 years, and we’ve cleaned up our act! Prior to now, we had been doughnut-free for going on 5 years. I finally splurged on some stainless doughnut pans when I saw them on sale on Zulily last month. These doughnut pans are by Doughmakers and I was intrigued to try them as they are non-stick due to their design, not a chemical non-stick layer on the pan. They use a “pebbled” surface on the pan to create an uneven surface which eliminates much of the opportunity for the dough to stick to the pan. If this is your first time making doughnuts, you’ll not only need some great pans, you’ll need doughnut cutters as well. I got this stainless steel cutter for cheap on Amazon.com. You could also try using a glass/mug for the larger circle and a shot glass for the small circle. Would be more tedious but could be done I would think.
This was my first time trying out the pebbled pans. I did make two batches of these Pumpkin Spice Doughnuts while I was getting the dough consistency down just right. Both times, the doughnuts did not stick! They slide right out with a little touch of my finger (PSA: you should probably use a butter knife or spatula because those doughnuts will be hot when you pull them out of the oven!). I really like these pans, and because of the great results you can look forward to more doughnut recipes in the future!
These Pumpkin Spice Doughnuts came out as I had hoped — cakey, dense, moist, reminiscent of my favorite old fashioned cake doughnuts of the past. I hope you enjoy! These are a much healthier version than any doughnut you can buy at a bakery. These are free of grains, refined sugar, and rancid fat. And, because they are baked, they are even more healthy for you!
- 3 free range eggs, room temp
- 1 1/4 cup organic pumpkin puree
- 3 Tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 Tablespoons Spoonable Stevita stevia
- 2 cups fine ground almond flour
- 1/3 cup arrowroot powder
- 1/2 tsp sea salt
- 4 1/2 tsp aluminum-free baking powder
- 1.) Preheat oven to 350 degrees F. Grease your doughnut pans using coconut oil. In a large bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract until smooth.
- 2.) In a medium bowl, mix together all dry ingredients -- cinnamon, nutmeg, ginger, cloves, stevia, almond flour, arrowroot powder, sea salt, and baking powder.
- 3.) Stir the dry ingredients into the wet until completely combined. You don't want any lumps.
- 4.) Spoon/pour the batter into each cavity, filling them about 2/3 full. Place in oven and bake for about 20 minutes, or until lightly browned and cooked through when you insert a toothpick into the middle. Let cool in the pans about 10 minutes, then move the doughnuts to a cooling rack.
- You can mix the batter in a blender to ensure a smooth consistency. Sometimes pumpkin can be hard to mix completely smooth, so the blender will ensure an even batter.
- Even though I personally used non-stick pans, I still swiped each ring with a little bit of coconut oil on some paper towel to ensure a non-stick finish.
- Store in airtight container in the fridge.