I’ve never been much of a donut lover.
See, no lies here.
Last month the King (or Queen) of Donuts, Krispy Kreme, set up residence in the city next door. The talk, the anticipation, the lust over fried dough topped with warm glaze hit the newspapers and TV. People really love their donuts! The affection runs so deep people lined the outside building the night before grand opening with anticipation. The promise of winning an entire year of dough and sugar really seems to motivate people and makes them forget their deep need for sleep. I need a lot more motivation than a dozen donuts to even think about loosing precious sleep. I’m guessing none of those people were moms. We moms get the need for sleep!
I completely dismissed the importance donuts and this new donut shop. I also failed to recognize the need for a perfectly glazed donut in Dustin’s life . Yes, chemically infused and cooked in rancid bad-for-your-body oil, but this man just needed a donut in his life. A need I respect.
Since Dustin’s been dreaming of fresh donuts, I suddenly have had the urge for…
(is it possible?)
Maybe it’s due to fall time and my renewed desire to bake and cook. Whatever it be, it happened! An unfailing desire for donuts set in. Of course, there was no way I was going to head down to the new donut shop. The very thought of the ingredients was enough to keep me far from its doors.
With donuts fresh in my mind, I broke out my donut pan. I know, crazy! The girl who doesn’t like donuts owns a donut pan.
Pumpkin has been buzzing through my head and after our recent pumpkin patch visit and loads of fresh purée sitting in my freezer I was determined to make pumpkin donut. I knew I bought that donut pan for a reason.
I have learned over the course of two weeks that pumpkin donuts are pretty tricky to make. Attempt after attempt failed me. Each time disappointment set in. The chickens have enjoyed a lot of failed donut attempts. I think they pray hard for failed recipes. Chickens pray, right?
Finally, after one too many failures a doughnut was born! A pumpkin donut that’s moist and cake-like; topped with rich chocolate glaze, because well, there is simply no explanation needed for adding chocolate.
These donuts are a delicious treat you can feel good about. Made with all real food ingredients and no refined sugars. These donuts are just as healthy as they are delicious.
Now, that’s my kind of doughnut!
- 2 cups blanched almond flour (where to buy)
- 2½ tsp baking powder
- 3 TB arrowroot flour (where to buy)
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ⅓ cup pumpkin puree (homemade or canned)
- ¼ cup honey
- 2 eggs
- 4 TB heavy cream or coconut cream (skimmed from the top of a can of coconut milk)
- 1 tsp pure vanilla extract (homemade)
- ½ cup semi-sweet chocolate chips (where to buy)
- 2 TB butter
- Preheat the oven to 325º.
- Combine all the dry ingredients in a large bowl and whisk together. Set aside.
- Combine all the wet ingredients in a medium bowl and whisk together.
- Slowly pour the wet ingredient into the dry ingredients, beating together.
- Spoon the mixture into a greased donut pan (like this). Bake for 20-25 minutes until the donuts are golden and have a sponge-like feel.
- Allow to cool. Turn over the pan and remove donuts.
- For the glaze: Melt the chocolate chips and butter on low heat, stirring often. Remove from the heat and allow to cool.
- Dunk each donuts in the chocolate glaze.
This recipe will make 8 large donuts.
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