Pumpkin Spice Doughnuts

If you’ve ever driven through a small mountain town, you may have stopped at the local apple orchard or cider mill. These charming and inviting places are famous for their baked goods, especially doughnuts! If you’re in the mood for a soft, cake-like doughnut without the guilt, you’re going to love these Pumpkin Spice Doughnuts. These baked doughnuts are a healthier spin on your classic cider mill doughnuts. That’s because they are free from all inflammatory ingredients! That's right, there is no gluten, dairy, or refined sugars in this recipe.

Pumpkin spice is a quintessential fall flavor, and these doughnuts blend your favorite fall flavors like no other. You also won’t believe how soft and moist they are! The flax water "egg" and canned pumpkin puree keep these doughnuts from drying out. The baking soda and tapioca starch give it that fluffy texture. Traditional pumpkin doughnuts are usually fried and topped with cinnamon sugar. Not these! Instead, these gluten free doughnuts have a delicious glaze made with my seasonal Pumpkin Spice Paleo Protein powder!

Pumpkin Spice and Everything Nice

What makes pumpkin spice such a memorable and crowd-pleasing flavor? Smells have a way of making us feel certain emotions, such as happiness or comfort. For many, pumpkin spice is the signature flavor and fragrance of the changing of the seasons. The blend of nutmeg, cinnamon, and ginger warms the heart and evokes feelings of nostalgia. 

These Pumpkin Spice Doughnuts bring everything you love about the fall into a fun, satisfying treat. Most traditional doughnut recipes contain gluten, dairy, and refined sugars. These pumpkin doughnuts use canned pumpkin puree and gluten free flour. They also have the pumpkin spice blend, in addition to Pumpkin Spice Paleo Protein powder. You still get all the flavor without any of the inflammation!

Pumpkin Spice Protein Powder

Most doughnuts don’t hold a lot of nutritional value. However, these gluten free doughnuts have never been healthier. I say that thanks to my Pumpkin Spice Paleo Protein. One scoop offers 21 grams of clean protein sourced from grass fed, pasture raised beef. Protein is an essential nutrient that encourages healthy hair, skin, and nails. It also repairs and rebuilds tissues in nearly every part of your body. What makes this protein powder a cut above the rest is the fact that it’s hydrolyzed. That makes it easier for your body to digest and absorb. Fall in love with a superstar ingredient that supports your health from the inside out!

Baked Doughnuts

Most traditional doughnuts use oil for frying the dough. Typical oils such as canola, soybean, and seed oils can irritate your gut and immune system. Fried foods are also completely off-limits for those following The Myers Way®. These gluten free donuts bake in the oven, which is much better for your health. If you’re concerned that baking the pumpkin donuts will dry them out, don’t be. They stay soft and moist, bite after bite!

The trick to baking them just right is to use what’s called the “Bounce Back” test. When the gluten free doughnuts look almost done, gently poke the top of one of them with your finger. If the doughnut immediately bounces back, they’re ready to come out. However, if your finger leaves a small indent, the pumpkin doughnuts need to bake a little longer. If you don’t want to risk burning your finger, you can test with a toothpick instead.

What’s great about baked doughnuts is that they absorb any icing or glaze you drizzle on top. This gives them a richer flavor.

How To Make Pumpkin Spice Doughnuts 

You may have tried to make gluten free doughnuts in the past but ended up disappointed when they came out dry and gritty. Don’t worry, these baked donuts contain ingredients that keep them moist and light! 

To make Pumpkin Spice Doughnuts, start with almond flour and tapioca powder. These work well together because the tapioca binds the other ingredients together. It also acts as a thickening agent. This helps give these pumpkin doughnuts that soft, fluffy texture. If you don’t have tapioca, you can substitute for arrowroot powder instead. The canned pumpkin puree and flax egg substitute adds extra moisture to the recipe. The Pumpkin Spice Paleo Protein infuses even more pumpkin spice goodness to these doughnuts, along with a much needed burst of protein!

This recipe follows similar cake recipes in that you combine all the dry ingredients in one bowl and all the wet ingredients in another. Add the dry ingredients to the wet ingredients, and pour into a doughnut pan. You can grease the pan with coconut or avocado oil to prevent sticking. Bake in your preheated oven for 15-18 minutes, or until done. Once the pumpkin doughnuts cool, it's time to whip up some delectable pumpkin spice glaze. You can then drizzle or dip these festive treats into the glaze. Enjoy my delicious rendition of classic cider mill doughnuts!