Gluten-Free Harvest-Pumpkin Cake Donuts are the perfect morning treat with coffee or as dessert. Needless to say, if you love pumpkin you’ll love these.
Who doesn’t like cake doughnuts? In all honesty, I had some leftover pumpkin after making pumpkin waffles with cranberry syrup. Not to mention, I really dislike waste and therefore needed to create another recipe. Due to the fact that I currently have two mini doughnut pans and one full-size pan. As a matter of fact, the mini doughnut pans make 12 each and the full size make 6. For instance, 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: when she was in her last years of high school, I prayed to God to give me someplace to put all my energies since my homeschooling journey was coming to an end. Since I did not want to end up depressed lacking the feeling of being motivated on a daily basis. Needless to say, I have been writing recipes since in my 20’s but never felt like anyone would be interested in them.
However, I have had friends through the years suggest I write a cookbook. Therefore, I still needed prodding by my friends to start this blog. But, once I went grain-free, refined sugar-free and no hydrogenated fats I took to the internet. All in all, I could not find decadent and tasty recipes. At any rate, 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.
In short, now you can also enjoy donuts just like everyone else. Read my blog posts on Cassava Flour Information and Monk Fruit Sweetener Information if you are not familiar with these ingredients. Consequently, fall and winter are perfect for pumpkin recipes of any kind so why not donuts too. Not to mention, Cassava Flour and Monk Fruit Sweetener can be found at Amazon.
Nutritional Facts are based on 18 servings which are 2 mini doughnuts.
Gluten-Free Harvest-Pumpkin Cake Donuts
3 egg whites
3 egg yolks
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 of 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 the thick creamy coconut milk with the coconut water. 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 approximately 12-15 minutes.
Gluten-Free Harvest Pumpkin Cake Donuts
- Donut Pans
- 3 egg whites
- 3 egg yolks
- 1/3 cup powdered Vanilla Monk Fruit Sugar
- 1 tsp vanilla
- 1 1/4 cup Cassava Flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/8 tsp cayenne
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp clove
- 1/4 tsp ginger
- 1 cup Dairy-Free Coconut buttermilk
- 1 cup of canned organic pumpkin or homemade pumpkin puree
- Preheat oven to 350
- Grease 2 mini doughnut pans and whole regular doughnut pan or 3 mini pans and 2 regular donut pans.
- Make coconut milk buttermilk.
- Open a can of coconut milk and whisk together the thick creamy milk with the milk water.
- 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 minutes.
- Remove from oven allow to cool and glaze or eat.
|Amount Per Serving|
|% 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 %|
|* 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.|