Maple Glazed Pumpkin Spice Coconut Flour Donuts

by Beth @ Tasty Yummies

Pumpkin Spice Coconut Flour Donuts

OK guys, so I didn’t want to make this the world’s longest post title, but check it out: these donuts are not only gluten-free, but they are also totally grain-free and even nut-free! Bonus round – they are also dairy-free and refined sugar-free. Best part is, even in being the most “free-friendly” donut recipe I have made yet, I finally impressed my donut-obsessed hubby with a homemade gluten-free donut!! This has been a many year long odyssey, so I feel like I should get a medal or an award or something.

Pumpkin Spice Coconut Flour Donuts

To be fair, this is the first time I have ever actually fried donuts at home, so I am certain that has a lot to do with Mark’s adoration. None the less, these puppies are healthier than the white flour containing crap he has an affinity for, so a win is a win!

Whenever I make my usual baked donuts at home, Mark and I argue over the fact that they just aren’t real donuts. He always claims they are basically just a circular muffin when they are baked and not fried in any way. I now kinda have to agree with him there!

These Maple Glazed Pumpkin Spice Coconut Flour Donuts are quite simple to make and if you want to skip the frying to make them even easier, they are just as tasty right out of the oven. I taste-tested one for you. I know, my job is really hard, eating donuts two ways. Oh and the delicious maple glaze on top is somewhere between a glaze and a caramel sauce and it really is a really wonderful compliment to these perfectly spiced fall-inspired donuts. The glaze is so rich, thick, creamy and tasty, you’ll want to eat it with just a spoon.

Pumpkin Spice Coconut Flour Donuts

These donuts have an amazing, real-deal chew to them, much like a traditional cake donut. I opted to add a small amount of psyllium husk powder to get this affect. I tested this recipe once prior without the psyllium and they had that typical spongey/crumbly texture of most coconut flour recipes, which I don’t always love. If you cannot get a hold of or want to leave out the psyllium husk, you likely will be OK, but your donuts may have a slightly different texture then mine did, after they were fried.

After just one bite, Mark gave me the best compliment – he said that these donuts tasted like the kind of treat you would get at a fall festival or a pumpkin farm, served with some hot cider. Exactly what I was going for!

PS – I know these look a bit like chocolate donuts, due to their color, but that is simply because coconut flour browns fairly easily. You could always try baking them at a lower temperature and giving them less time in the oil, when frying. I was more worried about getting the proper texture and since I know the browned look that coconut flour takes on doesn’t  mean they are burned, nor does it taste that way, I wasn’t too concerned about it.

Pumpkin Spice Coconut Flour Donuts

 

 

This post contains affiliate links. Beth of Tasty Yummies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

{ 8 comments… read them below or add one }

1 Lynn Richards October 23, 2014 at 7:52 am

You have seriously outdone yourself with this recipe-I cannot wait to try it!!!
And the measuring spoons….so stinking cute.
xo

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2 Beth @ Tasty Yummies October 23, 2014 at 8:23 am

Aren’t those spoons just perfect? They were a birthday gift from my sister last week. I just love them.

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3 Millie l Add A Little October 23, 2014 at 8:43 am

These sound fantastic and I love the use of coconut flour!

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4 Amy October 23, 2014 at 8:51 am

These look amazing! One question: what would you recommend substituting for the eggs? Applesauce? Flaxseed meal? I’m allergic 🙁

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5 Beth @ Tasty Yummies October 23, 2014 at 9:23 am

Amy, unfortunately coconut flour REALLY needs eggs to do it’s thing. I myself am not sure of an egg substitution that will work with coconut flour. Unfortunately my only real advice would be to experiment. I haven’t yet found any recipes online with coconut flour being the only flour, without any eggs or an egg substitute. Sorry I cannot be of more help.

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6 thefolia October 28, 2014 at 2:04 pm

Are you kidding me these look incredible–I’m scavenging the flea market and second hand stores to find me a donut baking pan! Happy Nesting!

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7 Kelli H (Made in Sonoma) October 15, 2015 at 9:09 am

These sound wonderful/look wonderful! Is the psyllium husk powder required or would it be okay without it? Just wondering because I’d love to make these but I don’t have that ingredient on hand.

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8 Lisa October 22, 2015 at 9:53 am

I made these today and they were scrumptious!! My frosting was very thick so I added some water…big mistake…it got all coagulated. I started over and it was still thick so I spread the frosting over instead of dipping. What can I use to thin it down next time as I like the dipped look! Super yummy though!

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