Pumpkin is one of my favorite cold weather flavors. Sometimes I eat it like yogurt topped with granola, despite the weird looks I get from some (non-adventuresome) friends. Pumpkin not only provides beta-carotene, to help maintain that healthy glow all year round, but also vitamins C and B, which help fight those winter blues. In addition, pumpkin is also known to help ward off some types of cancer such as lung, colon, breast and bladder. This vibrant veggie is also low in calories and fat, which makes it an excellent addition to any dessert. I frequently use pumpkin puree as a substitution for butter or oil when baking.
Coconut oil, coconut butter, coconut this and coconut that. You have probably heard me rant and rave over coconut butter before, but you really will not understand until you try it yourself. Coconut butter is low in carbs and sugar, yet it still provides that sweet icing-like taste. While you might notice that coconut contains saturated fats, these are not what they may seem. The fats stored within coconuts differentiate from other saturated fats in that they are quickly broken down and used as energy, rather than stored as fat.
Baked Pumpkin Donuts with Coconut Glaze
Gluten Free, Vegan
1/2 cup light buckwheat flour
1/4 cup sorghum flour
1/4 cup almond meal
3 tbs coconut flour
1/4 cup coconut sugar*
1 tsp cinnamon
1/4 tsp nutmeg
2 pinches cloves
1 tsp baking powder
1/2 tsp baking soda
1 tbs ground flaxseed meal
1 tsp organic vanilla extract*
3/4 cup + 1 tbs unsweetened almond milk
3 tbs coconut oil (melted) or apple sauce
1/2 cup pumpkin puree
For the glaze:
1/4 coconut butter
2 tbs coconut oil
Preheat your oven to 350F degrees and start by grinding all your flours and meals.
Add all the dry ingredients to a large mixing bowl and whisk to combine. Next, combine all the wet ingredients in a separate bowl. Add the wet ingredients to the dry and continue to stir until well incorporated.
Pour the batter into a nonstick or greased donut pan (you may also use muffin tins) and bake for about 23 - 25 minutes. Let the donuts cool a bit before removing them from the pan.
For the glaze, slowly warm about 1/4 cup coconut butter and 2 tbs coconut oil over a pot of boiling water. To do this, place the coconut butter in a small bowl and set it aside. Next, bring 2 inches of water to a boil using a small sauce pan. Place a sieve over the pan and then place the bowl of coconut butter within it. Make sure the bowl of coconut butter does not actually touch the water, but instead is warmed by the steam.
To assemble, drizzle the warm coconut butter over the donuts using a fork (it's ok if it looks messy). Garnish with shredded coconut and enjoy! Recipe makes 6 regular sized donuts.
*If your coconut sugar is very course, I recommend lightly grinding it as well, but be sure not over-grind and make powdered sugar.
*I always recommend buying a high quality organic vanilla extract. Most vanilla extracts (even brand names) contain caramel color, a processed coloring agent, which in some cases has been linked to cancer.