Pumpkin Spice Cake Donuts
Gluten free, dairy free and soy free Pumpkin Oven Baked Cake Donuts
Light, soft, with the flavor of fall infusion. Pumpkin, warm cinnamon and nutmeg spices emanating from your oven. The aroma of cake donuts baking, has been dearly missed especially when you are food sensitive or have food allergies. This is a rare treat, but it doesn’t have to be.
So I have been dying to try to make my own donuts at home. I went to several stores to check out their donut pans and they were all the same Wilton brand with different labels and pricing. At least they looked the same to me. So I went to my favorite online store, found it for about half price of the other stores I looked at, and ordered it up. I was so excited, waiting for it. I do most of my shopping on Amazon and online and have done so for the last 10 years. If you know me, I love a great deal and really good products when it comes to cooking. Feel free to check pricing for yourselves, I found this donut pan at 3 other retailers that ranged in price from about $15-$22 dollars. I get so excited buying my items online and waiting for them to arrive, it is like Christmas morning every time I here the doorbell ring and hear a package set against our door. No, I don’t have a problem, I just know a good bargain. I think that is what an addict would say, lol. I went way off base this time, so let’s start baking these Pumpkin Spice Cake Donuts.
Oh, and in case you were wondering, these freeze well! Talk about super exciting. You can make a few batches at once and freeze some for a breakfast treat at home, or on the go. Less work, saves time, and tastes wonderful. I froze some plain and glazed ones, in a glass container and some I took out and let them defrost in the fridge overnight and another time I just let a couple defrost on the counter for a couple hours. Either way they worked out very well. My husband eats them straight from the freezer, which he loves things cold. I love things hot, I’m not sure how we could be so opposite on that, but it works out. The ones below were my first batch, the only thing I didn’t like was that they broke in half pretty easy. So back to the drawing board, or should I say cutting board?
The hint of autumn spices and pumpkin emanating from the oven. These oven baked donuts have the perfect harmony of flavor and texture, with the ideal balance of nut flours and a little starch to attain incredible results. Enjoy these oven baked, Pumpkin Spice Cake Donuts. We definitely have!
- 4 TBSP. soy free alternative butter
- 1 TBSP. Pumpkin Pie Spice
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 C. packed light Brown Sugar
- 2 tsp. Madagascar Vanilla Extract
- 1/4 C. to 1/2 C. (*see note below) Organic plain canned Pumpkin
- 2 eggs
- 2 1/2 C. Gluten Free Almond Flour
- 1/2 C. Tapioca starch (or alt. starch ex. Potato starch)
- 1/4 C. Sweet Rice flour
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/4 C. unsweetened plain Cultured Coconut Milk (aka coconut yogurt, I used SoDelicious)
*Note- with the Pumpkin, if it is very humid outside or raining, it will effect the outcome of your donuts. I learned this the hard way. So use less Pumpkin, the 1/4 C. Also, if you are not a huge fan of Pumpkin flavoring but love cake donuts also go with the lower amount of pumpkin.
Baking Donut Directions:
- Lightly grease your donut pan. I use my fingers and any leftover alternative butter from the wrapper, or refined olive oil sparingly works well too.
- Beat your butter, brown sugar, pie spice, cinnamon, nutmeg and vanilla extract. Scrape down sides of mixing bowl.
- Add the pumpkin and beat again. Scrape down sides of mixing bowl.
- Add one egg at a time and beat in, just until combined. Scrape down sides of mixing bowl after each egg.
- Incorporate; almond flour, starch, sweet rice flour, salt, and baking powder and mix well. Scrape down sides of mixing bowl, then add your coconut yogurt and mix again.
- Spoon fill each donut section to about 3/4 th of the way up. Then with wet fingers, smooth the top of each donut.
6. Bake in a preheated oven at 350 for 14-18 minutes on the middle rack of your oven. Donuts should spring back slightly and be cooked through.
7. Cool for a minimum of 10 minutes before removing from donut pan, then continue to cool on racks. Makes about 12-14 donuts.
For a dusted donut: When completely cooled, sift the cinnamon and powdered sugar mixture gently over donuts.
Cinnamon Powdered Topping
- 1 Cup powdered sugar
- 4-6 tsp. cinnamon (amount depends on how much cinnamon flavor you enjoy, you can add more)
1) First sift the powdered sugar and cinnamon mix.
2) Make sure your donuts are completely cooled then get a quart sized ziplock bag and add half of sifted mix. I add one donut at a time and gently shake the powdered sugar around the cooled donut.
3) Remove and serve immediately.
Do this before serving and only once the donut is completely cooled, otherwise it will just soak into the donut and give it an unbalanced brown coloring, and not look powdered at all.
Note: I like to keep this stuff on hand to sprinkle on cakes, gf toast and other desserts. So reserve any unused portions, for later use.
- 1/8 Cup Extra Virgin Coconut Oil
- 1/4 Cup Cinnamon Powdered topping (see above)
- 1/2 tsp. vanilla extract
1) Mix all the ingredients in a shallow bowl until smooth.
2) Dip the tops of the slightly warm (after initial 10-15 minute cool down) donuts into the glaze and set aside to set and continue cooling. These freeze well with glaze.
Note on Glaze: This only makes enough to dip about 6 donuts. I did it this way so you can make a variety of donuts per batch and since virgin coconut oil is so expensive, I prefer if you started with a small amount to see how you like it.