Donut you wish it was still the weekend? Whatever that may be lately, these donuts are actually perfect to make ANY day of the week. They just so happen to be gluten free, vegan (if you easily swap a couple things), and oh so addicting. Ella and I originally made these back in mid October after we a trip into Traverse City and a quick stop for donuts, pumpkins and apples at Gallagher’s Farm Market; a must stop especially in the fall. Ella came out with a big bag of fresh pumpkin sugar donuts and I was hoping to make some baked apples once we got home. One more quick stop to the post office before home and we discovered that our donut molds were delivered from Amazon. If this wasn’t a sign to make some gluten free donuts, then I don’t know what is.
So I know it’s almost mid February (so crazy), but these Flourless Pumpkin Pistachio Donuts are maybe just what life needs right now. Do yourself a favor and whip up a batch, I promise you’ll LOVE the frosting, if not all of it.
Flourless Pumpkin Pistachio Donuts
- February 9, 2021
- 6
- 40 min
- Print this
Ingredients
- - 1 regular sized donut pan, or two!
- - Avocado oil (we used spray to make it easy)
- - 2 cups almond flour (we love Bob's Red Mill)
- - 1 tsp baking soda
- - 3 tsp (or to taste) of cinnamon and pumpkin pie spice
- - 1/2 cup sweetener (we used 1/4 cup pure maple syrup + 1/4 cup Lakanto monk fruit OR coconut sugar)
- - 4 eggs
- - 1/4 cup unsweetened apple sauce
- - 1 tsp apple cider vinegar
- - 1/4 cup almond milk
- - 2 large spoonfuls (~1/4 cup) pumpkin puree
- - 4 oz room temp cream cheese (swap out for non-dairy cream cheese if vegan)
- - Homemade chai spice blend (2 tsp cinnamon + 1 tsp ground ginger + 1 tsp cardamom + 1/4 tsp black pepper + 1 tsp nutmeg + 1 tsp clove)
- - 1/4 cup raw pistachios
- - Maldon sea salt flakes to taste
Directions
- Step 1
- – Preheat oven to 350 degrees
- Step 2
- - Spray/grease donut molds with avocado oil (oil of choice)
- Step 3
- - In a medium sized mixing bowl, add dry ingredients: almond flour, baking soda, cinnamon and pumpkin pie spice, monk fruit sugar or coconut sugar.
- Step 4
- - In another bowl, add the wet ingredients: maple syrup, eggs, apple sauce, apple cider vinegar, almond milk, and pumpkin puree.
- Step 5
- - Gradually fold the dry ingredients into the wet ingredients until full combined.
- Step 6
- - HUGE TIP= transfer donut batter into a large ziplock bag and cut one end off and gently squeeze batter out and into the grease donut molds.
- Step 7
- - Bake donuts for about 13-16 minutes, until cooked through fully. These need a little bit longer baking time than most donuts because of the added pumpkin and apple sauce.
- Step 8
- - Wait until completely cooled before adding the best part…
- Step 9
- - While they cool, make the chai spiced cream cheese.
- Step 10
- - In a stand mixer or medium sized bowl with a lot of arm strength, add the room temp cream cheese.
- Step 11
- - Then add in a hefty pour of Lakanto powdered monk fruit sugar (or regular powdered sugar)
- Step 12
- - 1 tsp vanilla extra
- Step 13
- - Slowly drizzle in a small amount of almond milk (about 1 tbsp at a time)
- Step 14
- - Turn your stand mixer to medium high speed, or hand it over to your mini helper to give it a good mixing.
- Step 15
- - Add in the remaining portion of homemade chai spice blend.
- Step 16
- - Once the donuts are completely cooled, top with the most addicting frosting.
- Step 17
- - Sprinkle chai spice over the tops.
- Step 18
- - Top with raw pistachios, a drizzle of honey if you want, and a good amount of Maldon sea salt flakes.
- Step 19
- - They could easily be made with vegan flax eggs, I just didn’t test that way out first.
- Step 20
- - Sit down and enjoy a donut or two
- Step 21
- You decide if you want to share these works of art or not.
