• Carly Zimmaro

Pumpkin & Maple Donuts


What better way to bring in November? (one of the best months)


But how is it actually November already? October had me thrown off because half the days were warm so that's why I love November. And this month has a huge food holiday in it duh. The best.


This month is also the Christmas warmup month. Do we play holiday music? Do we start thinking eggnog, peppermint and cookies? Do we start to decorate early? Because who actually decorates for Thanksgiving? We keep the Halloween decorations around until mid ish November then we start thinking Christmas. Christmas needs two months itself anyways because one month truly isn't enough.


Now onto the donuts.

Not only are they donuts but they are mini. I now have a new obsession for mini donuts.

And they are BAKED! I do love me some deep fried donuts but these baked donuts are super easy and less mess.

And being that they are mini, they take such a short time to bake. I was torn between a cider donut or a pumpkin donut. I find cider donuts don't have much of a strong taste so I went with pumpkin. The pumpkin also helps keep these donuts, your favorite M word, ...m-o-i-s-t.

I can't help but to see cheerios lol! But how do we take it to the next level?

Coat them in sugaaa. & not just sugar, we are using MAPLE sugar. It's a hidden gem I never knew about and it's absolutely delicious!

Just dip em in and let them sit. The longer they sit coated, they start to form a nice sugary sticky coating. Perfect for coffee dunking.

Have a great month of November!

& of course a bite action.

Pumpkin & Maple Donuts

yield: 24-26 mini donuts

prep time: 10 minutes

cook time: 10 - 15 minutes

Ingredients:

  • 1 scant cup of pumpkin puree

  • 2 eggs

  • 1 tsp pumpkin pie spice

  • pinch of salt

  • 2 Tbs melted ghee (or butter)

  • 1/4 c maple sugar

  • 1 1/4 c almond flour

  • 1/2 c arrowroot flour

  • 1/2 c coconut milk

Sugar dusting: 1/4 c maple sugar, 1/4 tsp cinnamon


Directions:

  1. Preheat your oven to 325 degrees

  2. In a bowl combine the pumpkin puree, eggs, pumpkin spice, salt, melted ghee and maple sugar. Whisk until fully combined.

  3. Add in the almond flour and arrowroot flour and mix until just combined and let sit for a few minutes. This allows the flours to absorb moisture.

  4. Prep your donut pan, I used a mini donut pan and sprayed with coconut oil.

  5. Back to your batter, add coconut milk and whisk until fully combined. Batter should be somewhat thick but not too thin like pancake batter.

  6. Take a ziplock baggie and dump in your donut batter.

  7. Snip off the tip, just a small snip. If your hole is too big it'll dump out fast.

  8. Fill the donut pan about 1/2 way up and then bake!

  9. While the donuts bake mix together your maple sugar and cinnamon and set aside.

  10. After 10 mins of your donuts baking check with a toothpick. If it comes out clean you are ready to roll.

  11. Flip donut pan onto your counter or plate and let donuts cool a few minutes then coat with maple sugar while still warm.

  12. Eat and ENJOY!!!

Why did the donut go to the dentist?


to get a filling.

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