Baked Pumpkin Donuts {Gluten-free, Keto}

It's only fitting that by mid-October, I'd finally perfect these gluten-free and keto-friendly pumpkin donuts-- right? Better late than never in my opinion, and quite frankly, if it were up to me we would have pumpkin season all year.


Who's with me to petition for pumpkin season all year?


What I love about these donuts is:

  1. They're baked-- which means you don't need a fryer to pull these off or have to worry about any shaping-- just need a donut pan! This is the one I use Donut Pan

  2. They have REAL pumpkin puree inside. I was shocked to learn that some of my favorite pumpkin spice donuts, don't even have pumpkin. HUH!

  3. This version is both gluten-free and keto-friendly!

I did not do a glaze on these donuts, I tried it with the glaze and didn't like the way they came out so I dusted them with cinnamon/sugar instead and they held up much better, almost giving you that apple cider donut vibes (ooh, dare I try these next!)


Just a quick note on the recipe before we get into it. Temperature, it's imperative that your ingredients are all the same temperature. So, for the eggs I would crack both of them into a small ramekin and leave them on your kitchen counter for 30 minutes before starting. Similarly with the butter, go ahead and melt it in your microwave or stove top and then let it cool down before using. Otherwise, if you add hot butter to eggs you're going to get scrambled eggs and no one wants that. For the milk, the amount is so small that you don't need to worry about the temperature on this one.

Recipe:

{For Donuts}

2 eggs, room temperature

2 tbs. almond milk (or any milk will do)

1/4 c. pumpkin puree (not pumpkin pie filling, this should be pumpkin ONLY as an ingredient on the back)

2 tbs. salted butter, melted and then cooled

1 c. + 1 tbs. almond flour (this recipe is not tested with other types of flours)

1/4 c. sweetener of choice that is granulated (for my keto friends, I used Swerve)

1/2 tsp. xanthan gum (don't skip this, it's a binding agent and it's very important to keep the integrity of the donut)

1/2 tbs. pumpkin pie spice

1 1/2 tsp. baking powder

1/4 tsp. baking soda


{For toppings}

1/4 c. swerve (or granular sweetener of choice)

1 tbs. ground cinnamon


Yields 6 donuts


Directions:

Preheat oven to 350 degrees F. When your eggs have come to room temperature and your butter has cooled, mix together: eggs, butter, milk, and pumpkin puree. Using a whisk is very helpful here, try to get all the lumps out from the puree. In a separate bowl, combine your almond flour, xanthan, pumpkin spice, baking powder, and baking sugar. Using a regular fork, mix this around a bit to get everything combined and uniform before you add it to your wet ingredients. Combine the wet and dry ingredients a little at a time until the batter forms and comes together. It should be pretty "sticky", it should not be hard like cookie dough or soft like pancake batter. Think a little more "dry" than a brownie.


Grease your donut pan, I just use non-stick cooking spray. Highly recommend spraying ALL over, not just in the wells as sometimes your donuts rise and go over the sides.


Using a 1/3 c. measuring scoop out the batter and fill your wells. Each well of your mini pan should have 1/3 c. of batter, so if you feel you need to grab more to fill it then use a small spoon and move some batter around until the full well is covered. They should be ~3/4 of the way to the top, do not fill all the way to the top.


Bake for 15 minutes and until a tooth pick inserted into the middle comes out clean. While they are baking, mix together your cinnamon sugar toppings. I wait about 5-10 minutes before taking them out of the pan to preserve their shape as they cool down. Then I roll them around in the cinnamon/sugar mixture and try to keep from eating all 6 at once!

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