Tuesday, October 9, 2012

Pumpkin Date Donuts

Fall. Falling leaves. Hot cider and hayrides. Don't forget some pie and donuts too...Yes, donuts. Lovely pumpkin donuts baked in the luxury of your own kitchen, from scratch with the greatest fall ingredients imaginable. That is the magic of fall.
I made these donuts more than a few times over the last week. They are a perfect toddler snack and they have lots of fiber and nutrients in them as well. Plus, with no refined sugars I can give these sweet treats to my son with no guilt or bad thoughts filling my head.
Pumpkin is one of my most favorite foods, and when you get into October you just can stop me from having pumpkins on my mind and lots of fresh puree in my fridge. And all of the extra pumpkins are finding space on my kitchen floor and front step because they last so long and will be ready for eating when November or December roll around.

These pumpkin date donuts will have your mouth watering before the first bite. And after too...so moist and chewy!

Fresh pumpkin has loads of iron, vitamin C and E, and many antioxidants to boost your immune system. There are vitamins, minerals and fiber all which the body needs to function well and thrive during the fall season and climate changes. Like I even need all those benefits to tempt me into eating more. I mostly just love the scents and smells of pumpkin in the kitchen this time of year. And then to remember all of the good things it also offers my body, those are just extra perks to enjoy.
Pumpkin Date Donut Recipe
{gluten, dairy, soy, nut and refined-sugars free}
1 cup of non-dairy milk (coconut or hemp work best!)
1 cup of chopped pitted dates

1 cup of Bob Red Mill's GF all-purpose flour blend (or other favorite GF flour blend)
1/2 cup of organic coconut flour
1 1/2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
2 ts. of pumpkin pie spice blend
1 ts. of ground ginger
2 TB of flax meal mixed with 4 TB of water (or 2 farm fresh eggs)
2 TB of melted extra virgin coconut oil
2-3 TB of pure maple syrup
1 cup of fresh pumpkin puree
1 TB of lemon juice

First, soak the chopped pitted dates in the non-dairy milk for at least 4-8 hours. If you don't have that time you can warm them on the stove top for 10-15 minutes until the milk is warm. Do not boil! And then when warm you can blend just like if you had soaked them. Blend the soaked dates and milk in a magic bullet or high powered blender and then add the rest of the donut ingredients. Make sure to whisk in the coconut oil well so that there are no clumps and if you choose to make the donuts vegan then make sure you make your flax-eggs and let them sit for just a few minutes before adding to the batter. Let the whole batter sit together for a few minutes and then pour the batter into a large gallon zip lock bag. Take a scissors and cut one of the bottom corners to squeeze through the batter into a grease donut baking pan. You do not need to use the zip lock bag method if you want to spoon out the batter into the donut pan. I have just found that the process is less messy and quicker if you squeeze out the batter into the pan. 

Bake the donuts in a preheated 350 degree oven for 22-25 minutes depending on your oven. Bake until they are golden brown and stiff. Pull from oven and let cool for 5 minutes and then drizzle some maple cinnamon glaze if you want a soft and gooey addition to the donuts. Or of course you can dunk the donuts in regular sugar mixed with cinnamon as well. Whatever floats your boat!

Cinnamon Maple Glaze
2-3 TB of pure maple syrup
1-2 teaspoons of tapioca flour
1/2 ts. of ground cinnamon

The glaze is kinda an estimate and what I mixed up together to make the syrup stick to the hot donuts. This recipe will make 12 medium large donuts or 24 small tiny donuts. I use a Wilton's donut baking sheet that has 6 donut shapes to the pan so I either use two pans for this recipe or bake the 1 pan twice to use up all of the batter. 

It may seem a tad complicated if this is your first try at baking donuts, but they are just as easy as making muffins, tea bread or even pancakes. These treats are super moist, chewy and perfectly delicious. I hope you try out this recipe especially if you are trying to avoid sugar this fall season. It will leave you pleasantly surprised, I promise!

Much love as always!


  1. These sound wonderful! I think I'll need to borrow a donut pan and make these!

  2. Yes, I second VeggieAmanda! I'll definitely need to get one and make these because they sound amazing. Thanks for sharing!

  3. I can have donuts! I'm so glad I discovered your blog! Keep those recipes coming Stephanie :)
    Huge Hugs and Buckets of Gratitude from Ruth

  4. can the lemon juice be left out? or subbed for apple cider vinegar? I have an orange, going to try.. yum!! love your blog, wholesome recipes that are good. thank you!!

    1. Lemon works best, apple cider vinegar is a great sub and orange will work too, but it is not as potent so you may not have the fluffiness. But the flavor would be good! Hope it turns out and you enjoy!

  5. These were pretty amazing. I've been looking at this recipe for a while and made it yesterday. Superb! Thank you for sharing.

  6. Will these come out as well if I sub out the coconut flour? Would love to try them, but not sure which flour to use instead without altering the end result to much...

    1. You could take out the coconut flour and add a nut flour if you prefer...but I avoid nuts now so I stick with the coconut flour for taste, texture and extra protein and fiber.

      Hope that helps.... let me know how it turns out, enjoy!

  7. Will these come out as well if I sub out the coconut flour? I'd love to try them, but am unsure which flour to use instead of coconut so that the end result is still tasty...

  8. I made these today with butternut squash. Delicious!