Harvest Pumpkin Cake Donuts

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Who doesn’t like cake doughnuts?  I had some leftover pumpkin after making pumpkin waffles with cranberry syrup. I really dislike waste and therefore needed to create another recipe. 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.

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.