Paleo Pumpkin Spice Donuts

Paleo Pumpkin Spice Donuts

gluten-free, grain-free, soy-free, dairy-free, peanut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

Makes 12 donuts
Recipe adapted from The Food Lovers Kitchen

Ingredients:

• 4 eggs
• 1 can pumpkin puree
• 2 tsp vanilla extract
• 1 Tbsp pumpkin pie spice
• 1 cup maple sugar (can substitute cane sugar)
• 3 cups blanched almond flour
• 1/2 cup arrowroot powder
• 1 tsp salt
• 6 tsp baking powder
• 1/4 cup coconut oil, melted

Method:

1. Preheat oven to 375*F.
2. Grease donut pan with coconut oil.
3. In a large mixing bowl, whisk together eggs and pumpkin until smooth.
4. Whisk in vanilla and pumpkin pie spice.
5. Add maple sugar and whisk until smooth.
6. Add almond flour and continue whisking to obtain a smooth batter without any lumps.
7. Add arrowroot powder and mix until smooth.
8. Add salt, baking powder and melted coconut oil.
9. Spoon batter into donut pan making sure the mold is filled to the very top (using a piping bag to fill the mold can minimize the mess).
10. Bake for 15-17 minutes or until donuts are golden brown.
11. Remove from pan and allow to cool completely on a cooling rack before frosting them.

Chocolate Frosting

Ingredients:

• 1 1/2 cup 70-85% dark chocolate, chopped into pieces
• 2 Tbsp coconut oil

Method:

1. In a small saucepan, melt the chocolate and coconut oil over low heat, stirring frequently to prevent burning.
2. Once melted, remove from heat and let cool until thickened (I popped mine in the freezer for a couple minutes to accelerate the process).
3. Dip each donut into the chocolate and let cool (I put mine in the fridge while I made the caramel).

Caramel Glaze

Ingredients:

• 1 cup heavy whipping cream
• 5 Tbsp butter
• 1/2 tsp salt
• 1 1/2 cup maple sugar (or cane sugar)
• 1/4 cup maple syrup
• 1/4 cup water

Method:

1. In a small saucepan, combine the cream, butter, and salt over high heat until boiling. Remove from heat and set aside.
2. In another saucepan, combine maple sugar, maple syrup and water. Stir together over medium heat until it begins to bubble. Add in the cream and butter mixture.
3. Increase heat and allow mixture to reach 250*F stirring occasionally. Remove from heat and let cool for a few minutes. Using a spoon, drizzle caramel glaze over the donuts.
4. Return donuts to the fridge to let sit. Allow donuts to return to room temperature before serving.