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Pumpkin Donuts (and Fried Pumpkin Pancakes!)

Um….yum. That’s kind of all that needs to be said, right? Okay, so there is a difference in the first group of donuts (the pretty ones) versus the second roundish ones (the ugly ducklings). This is the perfect example of not judging a book by it’s cover. While these are good regardless of how you make them, the first ones I baked using this pan. The second batch were fried in a large pan in coconut oil and oh my goodness, they were amazing!! I hate when I am writing these posts late at night and the pictures make my mouth water.
 
What makes these so good (besides the chocolate and the coconut sugar) is Psyllium husk powder, which gives the donuts that squishy texture, typically missing from many baked Paleo treats since they lack gluten. While you don’t HAVE to have it for this recipe, it makes the texture even better. The good news about Psyllium Husk, and just another reason to buys some, is that it is good for you. It’s a soluble fiber, which is easy to digest, keeps you full, and, well, it keeps things moving if you know what I mean. I think it’s a great new addition to my flours and we will continue to enjoy it often in many baked goods. I hope y’all like it too! 
 
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And, then, not as pretty, but hopefully it’s at least a helpful picture to show you how we cooked the Fried Pumpkin Pancakes.
 
Preheat oven (if making the donuts) to 350F. In a small mixing bowl, add dry ingredients and stir together well. In a medium bowl, mix together the egg, pumpkin puree, and vanilla. Once well combined, pour the dry ingredients into the medium wet ingredients bowl and stir well.
 
Then, place the batter in a gallon storage freezer bag. Cut the corner of the bag with scissors (so the opening is about the size of a pencil eraser or a little smaller) and squeeze the batter into either a greased (we used butter but you could use ghee or coconut oil) donut pan, or, heat a large pan on high and add 2-3 tbsp (enough so it will “fry” and it will sizzle on the sides of the pancake) of coconut oil. Once that heats up, squeeze small dollar sized pancakes and cook on each side for about 1-2 minutes or until they are brown. 

 

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Once they are done, place them on a plate covered with a paper towel. While they are cooling, melt 1/4 cup of dark chocolate chips in a large or flat bowl. Also, place 2 tbsp of coconut palm sugar on a flat plate for dipping. Then, take your Pumpkin Donuts or your Fried Pumpkin Pancakes and dip them in the chocolate, coat one or both sides, and dip into the coconut palm sugar and devour!
 
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Pumpkin Donuts (or Fried Pumpkin Pancakes!)
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Ingredients
  1. 1/4 cup coconut flour
  2. 1/8 tsp sea salt
  3. 1/2 tsp baking soda
  4. 1/3 cup coconut palm sugar
  5. 2 tsp psyllium husk powder (optional)
  6. 1 tbsp pumpkin spice
  7. 1 tbsp ground cinnamon
  8. 2 large organic eggs
  9. 1/2 cup pumpkin puree
  10. 1 tsp vanilla extract
  11. 2-3 tbsp coconut oil (if frying)
  12. 2 tbsp coconut palm sugar, for topping
  13. 1/4 cup dark chocolate chips, melted, for topping
Instructions
  1. Preheat oven (if not frying) to 350F.
  2. In a small mixing bowl, add dry ingredients and stir together well.
  3. In a medium bowl, mix together the egg, pumpkin puree, and vanilla.
  4. Once well combined, pour the dry ingredients into the medium wet ingredients bowl and stir well.
  5. Then, regardless of how you are cooking them, place the batter in a storage size.
  6. Cut the corner of the bag with scissors (so the opening is about the size of a pencil eraser or a little smaller) and squeeze the batter into either a greased (we used butter but you could use ghee or coconut oil) donut pan,OR, heat a large pan on high and add 2-3 tbsp (enough so it will "fry" and it will sizzle on the sides of the pancake) of coconut oil.
  7. Once that heats up, squeeze small dollar sized pancakes and cook on each side for about 1-2 minutes or until they are brown.
  8. Once they are done, place them on a plate covered with a paper towel.
  9. While they are cooling, melt about 1/4 cup of dark chocolate chips in a large or flat bowl.
  10. Also, place 2 tbsp of coconut palm sugar on a flat plate for dipping.
  11. Then, take your Pumpkin Donuts or your Fried Pumpkin Pancakes and dip them in the chocolate, coat one or both sides, and dip into the coconut palm sugar and devour!
Notes
  1. This will make enough batter for a little over 6 donuts if you are using the donut pan but don't over fill the pan. Just fill the pan until the batter is almost reaching the top of the donut hole cup.
Stir It Up! http://stiritup.me/
 
  • Lanny - Landria, these donuts look sooooo good!!!!ReplyCancel

  • Sara - These sounds really good! How long do you back them for?ReplyCancel

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