Maple Glazed Pumpkin Donuts
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These Maple Glazed Pumpkin Donuts are bursting with fall flavor!
Even better that they’re gluten, dairy, and refined sugar free!
The donuts themselves tasted delicious enough that my kids loved them as is, but they are pretty irresistible with the frosting, too!
Why You’ll Love These Maple Glazed Pumpkin Donuts
- The pumpkin, maple, and cinnamon flavors compliment each other so well
- They’re baked, not fried, for a nutritious breakfast option
- They are gluten free, dairy free, refined sugar free, and made with wholesome ingredients
- They make for the perfect fall breakfast
Serves: 12
Ingredients
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/2 cup Vanilla Protein Powder, **
- 2 tsp Baking Powder
- 1/2 cup Pumpkin Purée
- 2 whole Eggs
- 2 Tbsp Almond Milk
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
- 1 cups Powdered Monkfruit Sweetener – Lakanto, or organic powdered sugar
- 1/2 Tbsp Pure Maple Syrup
- 1/2 tsp Cinnamon, Ground
- 2 Tbsp Almond Milk
Process
- Whisk pumpkin, eggs, milk, syrup, and vanilla together
- Fold in dry ingredients
- Place batter in piping bag (optional for cleaner pouring) and pour into 2 greased donut pans, 3/4 way full
- Bake at 350 for 12-14min
- Allow to cool for 5 min, then remove onto a wire cooling rack
- Whisk frosting ingredients together until desired consistency, add more milk if need be
- Dip cooled donuts into glaze, back onto cooling rack, and allow to set in the fridge for 10 min or room temp 30min + until the glaze isn’t super sticky to the touch
- Enjoy!
Variations for Dietary Preferences
- Vanilla Protein Powder– can sub for more oat flour
- Pumpkin Puree – you can use mashed banana in place of pumpkin, or cooked sweet potato
- Pure maple syrup – compliments the pumpkin flavor well here, but you can also use honey, sugar free syrup, or medjool date syrup for sweetness
- Almond milk – you can replace with any milk you’d like
Notes
Can use unflavored protein, or sub the protein powder for more oat flour glazed donuts are best eaten within 2 days. Save donuts as is and frost prior to eating id you know you’ll be saving these
Ingredients
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/2 cup Vanilla Protein Powder **
- 2 tsp Baking Powder
- 1/2 cup Pumpkin Purée
- 2 whole Eggs
- 2 Tbsp Almond Milk
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
Maple Glaze
- 1 cups Powdered Monkfruit Sweetener – Lakanto or organic powdered sugar
- 1/2 Tbsp Pure Maple Syrup
- 1/2 tsp Cinnamon Ground
- 2 Tbsp Almond Milk
Instructions
- Whisk pumpkin, eggs, milk, syrup, and vanilla together
- Fold in dry ingredients
- Place batter in piping bag (optional for cleaner pouring) and pour into 2 greased donut pans, 3/4 way full
- Bake at 350 for 12-14min
- Allow to cool for 5 min, then remove onto a wire cooling rack
- Whisk frosting ingredients together until desired consistency, add more milk if need be
- Dip cooled donuts into glaze, back onto cooling rack, and allow to set in the fridge for 10 min or room temp 30min + until the glaze isn’t super sticky to the touch
- Enjoy!
Video
Notes
Can use unflavored protein, or sub the protein powder for more oat flour glazed donuts are best eaten within 2 days. Save donuts as is and frost prior to eating id you know you’ll be saving these