Pumpkin Spiced Doughnuts

OK, so i’m sure you’re wondering how you make a ‘healthy doughnut’? Do they even exist? Of course! But aren’t they supposed to be an indulgent treat when you just need something sweet and comforting to eat?
Well these are both of those, combined we’ll call them a ‘healthy treat’ as they are just the treat you’re looking for with that afternoon tea or coffee – all the pleasure, none of the guilt!

Pumpkin Spiced Doughnuts

Using coconut nectar sugar, no dairy, pumpkin purée (with all the goodness of high fibre, heart healthy, mood boosting pumpkins) these are already set to be a satisfying nibble.
Always the coconut fan, using coconut oil & sugar gives these a great taste and texture alongside the cinnamon/nutmeg/vanilla – not a processed ingredient in these, too right!

The recipe makes 6 pumpkin spiced doughnuts, you may however be referring back to this recipe and letting your friends and family know that there is life beyond Krispy Kremes…

Pumpkin Spiced Doughnuts

Pumpkin spiced doughnuts

(makes 6)
1 cup oat flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1/4 cup coconut sugar
1/2 teaspoon ginger, nutmeg + cinnamon

3/4 cup pumpkin purée
1 tablespoon flaxmeal + 1/4 cup coconut milk
2 tablespoons coconut oil
3 tablespoons maple syrup
1/ teaspoon vanilla extract

coconut cream frosting:
3 tablespoons coconut cream,1 tablespoon maple syrup, 1 tablespoon shredded coconut + 1/2 teaspoon vanilla extract

Method:

  1. Preheat oven to 180 ºC. Combine the flax + coconut water in a small bowl.
  2. Add the first 7 dry ingredients to a bowl + mix thoroughly.
  3. Add the pumpkin, oil, maple syrup + vanilla to the flax mixture + whisk well. Add this mixture to the dry bowl to produce a thick batter.
  4. Transfer the batter to a silicone or greased doughnut pan. Bake for 20 minutes or until inserted toothpick comes out clean.
  5. Blitz the icing ingredients together + smother. Eat any leftovers.

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