{"id":4189807280175,"title":"The BEST Paleo Pumpkin Donuts with Pepita Toffee","handle":"the-best-paleo-pumpkin-donuts","description":"\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003eOctober 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eMy Paleo Pumpkin Donuts with Pepita Toffee first came out in my ‘\u003cstrong\u003e\u003ca href=\"https:\/\/www.amazon.com\/Pure-Fresh-Donuts-Lori-Miller-ebook\/dp\/B01AP28XWO\/ref=sr_1_1?keywords=pure+fresh+donuts+by+lori+miller\u0026amp;qid=1570602866\u0026amp;sr=8-1\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ePure Fresh Donuts\u003c\/a\u003e\u003c\/strong\u003e’ ebook (Amazon 2016), but fast forward to today, there are some ingredients I wanted to change, just because! Does this happen to you, too? A tweak here, a tweak there? Lol, well that’s the true beauty of food, right? Anyway, this is my updated recipe, using Farmer’s Market Foods Organic Pumpkin. One 15-ounce can is all you will need for the whole recipe. Many of you who follow me were so awesome because you got my little book, so I am very excited for you to taste these! If you’re into pumpkin, it’s the perfect season to give this scrumptious recipe a try. I’d love to know what you think!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis recipe makes twelve small and six large donuts\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis recipe takes less than 60 minutes to make\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThis recipe is:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egluten-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egrain-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003edairy-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003elegume-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003ecassava-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003erefined sugar-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003estarch-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003exanthan and guar gum-free\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIf you make this recipe, be sure to tag me \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/explore\/tags\/glutenfreeglobalicious\/\"\u003e\u003cb\u003e#glutenfreeglobalicious\u003c\/b\u003e\u003c\/a\u003e\u003cspan\u003e so I can feature you in my IG stories!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/IMG_7537_600x600.jpg?v=1570576058\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003eIngredients for Pepita Toffee\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 cups of raw, unsalted pumpkin seeds, rinsed and patted dry\u003c\/li\u003e\n\u003cli\u003e2 tablespoons of maple syrup\u003c\/li\u003e\n\u003cli\u003e2 teaspoons of your choice fat (I use avocado oil)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 350 degrees. Arrange pumpkin seeds on a cookie sheet.\u003c\/li\u003e\n\u003cli\u003eMix the maple syrup and fat together. Drizzle this blend over the pumpkin seeds, making sure to coat them.\u003c\/li\u003e\n\u003cli\u003eBake for 10 minutes or until seeds are toasted. Transfer the pepita to a clean plate. Once cooled, chop them up, and set aside while you prepare the donuts.  \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e________________________________________________________________\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cb\u003eIngredients for Donuts\u003c\/b\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 whole eggs \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 2 cup coconut sugar \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 3 cup avocado oil (melted ghee or coconut oil works well too)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 3 cup milk of your choice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 2 cup pumpkin puree\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 teaspoon gluten-free vanilla extract \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup almond flour, sifted\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 2 cup coconut flour, sifted \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tablespoon of pumpkin pie spice \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 teaspoon gf baking powder\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003eHow To\u003c\/span\u003e\u003c\/h1\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003ePreheat the oven to 375 ° F. Generously grease donut wells.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eUsing a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute. Add sugar, oil, milk, pumpkin puree, and vanilla extract. Mix for 10 seconds. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd flours, baking powder, sea salt, and pumpkin pie spice to the wet ingredients. Mix on medium speed until combined. Use a spatula to scrape down the sides of the bowl. Mix again. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eI simply use a 1\/3 sized measuring cup to fill each donut well, almost full. Bake 20 minutes for small or 45 minutes for large donuts. While the donuts are baking, prepare the Pumpkin Glaze. Set glaze aside. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eRemove donuts from the oven. Cool. Use fingers to loosen the sides of donuts from pan. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e________________________________________________________________\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/IMG_7546_1_600x600.jpg?v=1570605919\" alt=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003eIngredients for Pumpkin Glaze\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/4 cup pumpkin purée\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 tablespoons of melted cocoa butter ( I use \u003cstrong\u003e\u003ca href=\"https:\/\/www.vitacost.com\/navitas-organics-caco-butter?q=navitas+cacao\u0026amp;ta=navitas+c\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eNavitas\u003c\/a\u003e\u003c\/strong\u003e brand) OR melted coconut oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e2-3 tablespoons of Swerve Powdered sugar (or your favorite powdered sugar)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/8 teaspoon of pumpkin pie spice\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eMelt cocoa butter chips in a small saucepan over low heat. Pour melted cocoa butter into a clean bowl. \u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the pumpkin purée, powdered sugar, and pumpkin spice. Whisk rapidly until you have a smooth, creamy glaze. Allow glaze to sit and thicken. Whisk again before dipping donuts. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIt’s meant to be a light glaze, so lightly dip the donuts into prepared glaze. Immediately garnish with Pepita Toffee and allow the donuts to set on a baking rack.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRefrigerate any leftovers in an airtight container for up to 4 days. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","published_at":"2019-10-08T15:56:15-07:00","created_at":"2019-10-08T16:02:30-07:00","vendor":"GlutenfreeGlobalicious ","type":"Some Recipes for You to Try!","tags":["Chef Lori Miller","Gluten-free","Gluten-free Chef","Gluten-free Chefs","Gluten-free Donut Recipes","Gluten-free Donuts","Gluten-free Donuts in California","Gluten-free Donuts in Los Angeles","Gluten-free Recipes","GlutenfreeGlobalicious","Paleo","Paleo Donuts"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":30382868627503,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The BEST Paleo Pumpkin Donuts with Pepita Toffee","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/IMG_7537.jpg?v=1570576160"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/IMG_7537.jpg?v=1570576160","options":["Title"],"content":"\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003eOctober 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eMy Paleo Pumpkin Donuts with Pepita Toffee first came out in my ‘\u003cstrong\u003e\u003ca href=\"https:\/\/www.amazon.com\/Pure-Fresh-Donuts-Lori-Miller-ebook\/dp\/B01AP28XWO\/ref=sr_1_1?keywords=pure+fresh+donuts+by+lori+miller\u0026amp;qid=1570602866\u0026amp;sr=8-1\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ePure Fresh Donuts\u003c\/a\u003e\u003c\/strong\u003e’ ebook (Amazon 2016), but fast forward to today, there are some ingredients I wanted to change, just because! Does this happen to you, too? A tweak here, a tweak there? Lol, well that’s the true beauty of food, right? Anyway, this is my updated recipe, using Farmer’s Market Foods Organic Pumpkin. One 15-ounce can is all you will need for the whole recipe. Many of you who follow me were so awesome because you got my little book, so I am very excited for you to taste these! If you’re into pumpkin, it’s the perfect season to give this scrumptious recipe a try. I’d love to know what you think!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis recipe makes twelve small and six large donuts\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis recipe takes less than 60 minutes to make\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThis recipe is:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egluten-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003egrain-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003edairy-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003elegume-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003ecassava-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003erefined sugar-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003estarch-free\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003exanthan and guar gum-free\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIf you make this recipe, be sure to tag me \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/explore\/tags\/glutenfreeglobalicious\/\"\u003e\u003cb\u003e#glutenfreeglobalicious\u003c\/b\u003e\u003c\/a\u003e\u003cspan\u003e so I can feature you in my IG stories!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/IMG_7537_600x600.jpg?v=1570576058\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003eIngredients for Pepita Toffee\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 cups of raw, unsalted pumpkin seeds, rinsed and patted dry\u003c\/li\u003e\n\u003cli\u003e2 tablespoons of maple syrup\u003c\/li\u003e\n\u003cli\u003e2 teaspoons of your choice fat (I use avocado oil)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 350 degrees. Arrange pumpkin seeds on a cookie sheet.\u003c\/li\u003e\n\u003cli\u003eMix the maple syrup and fat together. Drizzle this blend over the pumpkin seeds, making sure to coat them.\u003c\/li\u003e\n\u003cli\u003eBake for 10 minutes or until seeds are toasted. Transfer the pepita to a clean plate. Once cooled, chop them up, and set aside while you prepare the donuts.  \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e________________________________________________________________\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cb\u003eIngredients for Donuts\u003c\/b\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 whole eggs \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 2 cup coconut sugar \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 3 cup avocado oil (melted ghee or coconut oil works well too)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 3 cup milk of your choice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 2 cup pumpkin puree\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 teaspoon gluten-free vanilla extract \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup almond flour, sifted\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/ 2 cup coconut flour, sifted \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tablespoon of pumpkin pie spice \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 teaspoon gf baking powder\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003eHow To\u003c\/span\u003e\u003c\/h1\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003ePreheat the oven to 375 ° F. Generously grease donut wells.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eUsing a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute. Add sugar, oil, milk, pumpkin puree, and vanilla extract. Mix for 10 seconds. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd flours, baking powder, sea salt, and pumpkin pie spice to the wet ingredients. Mix on medium speed until combined. Use a spatula to scrape down the sides of the bowl. Mix again. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eI simply use a 1\/3 sized measuring cup to fill each donut well, almost full. Bake 20 minutes for small or 45 minutes for large donuts. While the donuts are baking, prepare the Pumpkin Glaze. Set glaze aside. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eRemove donuts from the oven. Cool. Use fingers to loosen the sides of donuts from pan. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e________________________________________________________________\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/IMG_7546_1_600x600.jpg?v=1570605919\" alt=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003eIngredients for Pumpkin Glaze\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/4 cup pumpkin purée\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e3 tablespoons of melted cocoa butter ( I use \u003cstrong\u003e\u003ca href=\"https:\/\/www.vitacost.com\/navitas-organics-caco-butter?q=navitas+cacao\u0026amp;ta=navitas+c\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eNavitas\u003c\/a\u003e\u003c\/strong\u003e brand) OR melted coconut oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e2-3 tablespoons of Swerve Powdered sugar (or your favorite powdered sugar)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1\/8 teaspoon of pumpkin pie spice\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eMelt cocoa butter chips in a small saucepan over low heat. Pour melted cocoa butter into a clean bowl. \u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdd the pumpkin purée, powdered sugar, and pumpkin spice. Whisk rapidly until you have a smooth, creamy glaze. Allow glaze to sit and thicken. Whisk again before dipping donuts. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIt’s meant to be a light glaze, so lightly dip the donuts into prepared glaze. Immediately garnish with Pepita Toffee and allow the donuts to set on a baking rack.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRefrigerate any leftovers in an airtight container for up to 4 days. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e"}

The BEST Paleo Pumpkin Donuts with Pepita Toffee

October 2019

My Paleo Pumpkin Donuts with Pepita Toffee first came out in my ‘Pure Fresh Donuts’ ebook (Amazon 2016), but fast forward to today, there are some ingredients I wanted to change, just because! Does this happen to you, too? A tweak here, a tweak there? Lol, well that’s the true beauty of food, right? Anyway, this is my updated recipe, using Farmer’s Market Foods Organic Pumpkin. One 15-ounce can is all you will need for the whole recipe. Many of you who follow me were so awesome because you got my little book, so I am very excited for you to taste these! If you’re into pumpkin, it’s the perfect season to give this scrumptious recipe a try. I’d love to know what you think!

  • This recipe makes twelve small and six large donuts
  • This recipe takes less than 60 minutes to make

This recipe is:

  • gluten-free
  • grain-free
  • dairy-free
  • legume-free
  • cassava-free
  • refined sugar-free
  • starch-free
  • xanthan and guar gum-free

If you make this recipe, be sure to tag me #glutenfreeglobalicious so I can feature you in my IG stories!

 

Ingredients for Pepita Toffee

  • 1/2 cups of raw, unsalted pumpkin seeds, rinsed and patted dry
  • 2 tablespoons of maple syrup
  • 2 teaspoons of your choice fat (I use avocado oil)
  1. Preheat oven to 350 degrees. Arrange pumpkin seeds on a cookie sheet.
  2. Mix the maple syrup and fat together. Drizzle this blend over the pumpkin seeds, making sure to coat them.
  3. Bake for 10 minutes or until seeds are toasted. Transfer the pepita to a clean plate. Once cooled, chop them up, and set aside while you prepare the donuts.  

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Ingredients for Donuts

  • 3 whole eggs 
  • 1/ 2 cup coconut sugar 
  • 1/ 3 cup avocado oil (melted ghee or coconut oil works well too)
  • 1/ 3 cup milk of your choice
  • 1/ 2 cup pumpkin puree
  • 1 teaspoon gluten-free vanilla extract 
  • 1 cup almond flour, sifted
  • 1/ 2 cup coconut flour, sifted 
  • 1 tablespoon of pumpkin pie spice 
  • 1 teaspoon gf baking powder

 

How To

  1. Preheat the oven to 375 ° F. Generously grease donut wells.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute. Add sugar, oil, milk, pumpkin puree, and vanilla extract. Mix for 10 seconds. 
  3. Add flours, baking powder, sea salt, and pumpkin pie spice to the wet ingredients. Mix on medium speed until combined. Use a spatula to scrape down the sides of the bowl. Mix again. 
  4. I simply use a 1/3 sized measuring cup to fill each donut well, almost full. Bake 20 minutes for small or 45 minutes for large donuts. While the donuts are baking, prepare the Pumpkin Glaze. Set glaze aside. 
  5. Remove donuts from the oven. Cool. Use fingers to loosen the sides of donuts from pan. 

 

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Ingredients for Pumpkin Glaze

  • 1/4 cup pumpkin purée
  • 3 tablespoons of melted cocoa butter ( I use Navitas brand) OR melted coconut oil
  • 2-3 tablespoons of Swerve Powdered sugar (or your favorite powdered sugar)
  • 1/8 teaspoon of pumpkin pie spice
  1. Melt cocoa butter chips in a small saucepan over low heat. Pour melted cocoa butter into a clean bowl. 
  2. Add the pumpkin purée, powdered sugar, and pumpkin spice. Whisk rapidly until you have a smooth, creamy glaze. Allow glaze to sit and thicken. Whisk again before dipping donuts. 
  3. It’s meant to be a light glaze, so lightly dip the donuts into prepared glaze. Immediately garnish with Pepita Toffee and allow the donuts to set on a baking rack.
  4. Refrigerate any leftovers in an airtight container for up to 4 days. 

 

 

 






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