Harvest Pumpkin Cake Doughnuts

My recipes are grain free, refined sugar free, and many are dairy free. I and many others around the globe have changed our diets while under the care of a functional doctor. This dietary change has begun to heal my gut, heal several of my autoimmune illnesses and much of my energy has returned. Eating this way has, in short, returned me to the land of the living. This is what has worked for me and this is my story.

I do believe that my recipes are tasty and that anyone would enjoy them. I mean who doesn’t like cake doughnuts. These are super tasty and the pumpkin spices are at the foreground. I have tried to make doughnuts before with no success. I decided to give it another try. I had some leftover pumpkin after making pumpkin waffles with a cranberry syrup. I really dislike waste and therefore needed to create another recipe. This one came to mind. Don’t ask me why. I decided to beat the egg whites until stiff peaks form. Then I decided to add the egg yolks and sugar together. It sort of took on a life of its own after that. I currently have two mini doughnut pans and one full-size pan. The mini doughnut pans make 12 each and the full size make 6. This recipe makes 24 mini doughnuts and 6 large doughnuts.

Many people ask where my inspiration comes from so here is what I tell them: My daughter is now 21. But when she was about 15 I prayed to God to give me someplace to put all my energies since my homeschooling journey was coming to an end. I did not want to end up depressed and lacking the feeling of being motivated on a daily basis. I have been writing recipes since in my 20’s but never felt like anyone would be interested in them, even though I have had friends through the years suggest I write a cookbook. I still needed prodding by my friends to start this blog. But, once I went grain free and was not finding what I was looking for I knew I would need to write my own recipes or I would not be able to maintain this dietary change. Friends continued to encourage me and I again took to prayer. So to make a long story short I feel I am inspired by God to write recipes. You can call God the universe or whatever you like. This is just my personal feeling.

Use this recipe with my Pumpkin Doughnut Glaze.

Nutritional Facts are based on 18 servings which are 2 mini doughnuts. I felt like there were 2 minis in one large doughnut.

3 egg whites

3 egg yolks

1/3 cup powdered Vanilla Monk Fruit Sugar

1 teaspoon vanilla

1 1/4 cup Cassava Flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/8 teaspoon cayenne

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon clove

1/4 teaspoon ginger

1 cup Dairy Free Coconut buttermilk

1 cup canned organic pumpkin or homemade

Preheat oven to 350  Grease 2 mini doughnut pans and whole regular doughnut pan. Make the coconut milk buttermilk.

Open a can of coconut milk and whisk together all the ingredients. Put 1 cup of coconut milk into a bowl and blend with 2 1/2 teaspoons fresh lemon juice.


Let coconut milk sit 10 minutes.  Whip the egg whites until stiff peaks and set aside.

With an electric mixer blend together egg yolks, monk fruit sugar, and vanilla and set aside.

In another bowl blend together the cassava flour, baking powder, salt, cinnamon, cayenne, nutmeg, cardamom, clove, and ginger until well combined and set aside.

Combine the coconut buttermilk and the pumpkin.

LaRena's Corner
Buttermilk and Pumpkin

Next, make a well in the flour mixture and pour in the egg yolk mixture and the pumpkin buttermilk mixture. With an electric mixer blend together.

Lastly, fold in the egg whites.


When the egg whites are well-incorporated use a cookie scoop and scoop batter into doughnut pans.

Bake 12-15

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 85
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 86 mg 4 %
Potassium 99 mg 3 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 3 g 12 %
Sugars 1 g
Protein 2 g 3 %
Vitamin A 32 %
Vitamin C 4 %
Calcium 4 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

8 Comments Add yours

    1. They are super yummy. Let me know if you try them. Have a wonderful day/night!

      Liked by 1 person

  1. goldenpineappleblog says:

    Looks a good! Love it.


    1. Thank you so much. They are so yummy. Have a fabulous day/night!

      Liked by 1 person

  2. These look so good! I love all the pumpkin recipes during Fall!


    1. Me too! These are so good. Took them to a homeschooling group and they loved them. Thanks so much for taking the time to comment! Have a fabulous day/night where ever you may be!


  3. This looks delicious. My daughter is vegan and I struggle to find things she can eat. These look like a fun surprise.


    1. Thank you so much for your kind comments. Let me know if you make them. Have a wonderful day/night!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s