The first cool front came through Charlotte this week.  It is one of the reasons why we were looking forward to our new city, actually getting seasons!  However, I’m sure I will change my mind once I have to rake all the leaves in the yard.  Ha!  For the time being I’m enjoy the beautiful weather and soaking it all up.  With the cooler temperatures here it made me in the mood for one of my favorite fall things….pumpkin!  I couldn’t hold off any longer, I had to cook or bake something with pumpkin to get into the mood of fall.  The next question was what?  I didn’t want to do muffins, I’ve done those not once but twice.  I didn’t want to do pumpkin bread either….I guess I wanted to do something a little different and special if I was going to have a treat.  I know, it doesn’t make much sense but that’s what happen when you decide to bake something at 9:30 at night!  I opened up the drawer where I keep my baking tools and the donut pan spoke to me so here we have pumpkin spiced donuts with a coconut butter drizzle on top.  I have to admit the donuts are pretty darn good by themselves without the coconut butter.  Luckily the little ones ate these up faster than I could which lead to not having to fight my willpower too much.  They didn’t last long in the house but probably because they only make about 6 donuts.

Before I leave you I have to tell you another exciting thing, yesterday I received some exciting news.  I won a ticket to the local Know Your Farms Tour here in Charlotte.  I bet you thought I was going to say something different, right?  I know, I get excited about some crazy things.  But I never win anything…I mean never!  I was actually on my way to purchase a ticket and received a phone call from the wonderful folks at Edible Charlotte that I won!  Yippee!  So the family and I are packing our cooler (and I’m packing my camera) and heading out to the farms tomorrow.  I’m over the moon to pick up some yummy stuff to create some recipes.  I just wish I could go to all of the farms on the tour, but there is 45 I think so that may be a little hard!  I’ll be sure to come back with some photo’s next week so stay tuned.

Have a nice weekend everyone and enjoy!

Paleo Pumpkin Spiced Donuts

4 to 5 large medjool dates (organic if you can find them), pits removed

1/2 cup pumpkin puree

6 eggs (organic pastured if you have)

4 Tablespoons canned coconut milk

1/3 cup coconut oil, melted – plus more for donut pan

1 teaspoon vanilla extract

1 Tablespoon pumpkin pie spice

1/2 cup coconut flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1/4 cup coconut butter, melted (optional)

Unsweetened Shredded Coconut and Nuts of choice for topping (optional)

Instructions:

Preheat oven to 350 and grease a donut pan with melted coconut oil.  Be sure to grease really well to avoid the donuts from sticking to the pan.

In a microwave safe bowl place dates plus 1 tablespoon water.  Heat in microwave on high for about 30 seconds to soften the dates.  Using a fork mash the dates.

In the bowl of a food processor combine date mixture, pumpkin puree, eggs, coconut milk, coconut oil, and vanilla extract and process until smooth and dates are completely broken up.

In a small bowl whisk together the pumpkin pie spice, coconut flour, sea salt, and baking soda.  Add dry ingredients to the bowl of food processor and process again until fully incorporated.

Remove bowl from food processor and gently scoop batter into donut pans using a spoon.  You can fill to the rim of donut pan holes.  Bake for about 25 to 30 minutes or until toothpick inserted in donuts comes out clean.  All ovens are different (I’m still learning our new one myself).  Remove once done and allow to cool on a wired rack before attempting to remove from pan, about 5 to 10 minutes.  Carefully remove donuts from pan.

If wanting to try the coconut butter topping, just melt coconut butter in a microwave safe bowl with a opening wide enough to dip the tops of the donut in the coconut butter once melted.  Place dipped donuts on a wire rack and top with toppings of choice and enjoy!

I recommend storing these donuts in the refrigerator if they are not consumed all at once.  These are great without the coconut butter too.  They can also be frozen (but without coconut butter).

Enjoy!

 

 

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10 Responses to Pumpkin Spiced Donuts

  1. I just started following the Paleo diet and these are going to be a must make for the Fall! I can’t wait to try them….I love coconut butter with pumpkin.

  2. I’m so in love with you right now.

  3. Jane Westerby says:

    What is the difference between coconut oil and coconut butter?

  4. Leann says:

    My daughter wanted them for her B-Day treat tomorrow. We had to sample them tonight of course. Sooooo good! Thanks for the great recipe.

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  7. Stacey says:

    Pumpkin yum! Donuts, who doesn’t like them? And it’s paleo! Can’t wait to try it!!! Will need to share so I don’t eat the whole batch ;)

  8. Ashley Robichaud says:

    These look delicious. I miss donuts, and since starting Paleo, I haven’t been able to find an alternative, until now!

  9. sammie says:

    pumpkin! drool!

  10. carey says:

    Can I substitute almond milk for the canned coconut milk or something else in its place?

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