New England may have the LONGEST winters ever, it seems, but we do know how to do fall right! And one of my favorite fall traditions has always been pumpkin donuts. And with cutting carbs and sugar I once thought that this tradition was over. But where there is a will, there is a way! These are the BEST fall donuts. Soft, cake-like and smothered in a warm maple glaze, this donut is perfect for that cool fall morning—and you won’t even bat an eye at those 3 grams of carbs!
MAKES: 12 donuts
1 DONUT: 298 Calories, 28 g Fat, 3 g Carbs, 9 g Protein
⅔ cup (160 g) butter, melted
¼ cup (60 g) pumpkin puree
½ cup (60 g) erythritol
8 medium eggs
2 tsp (10 ml) vanilla extract
2 cups (208 g) almond flour
2 tsp (9 g) baking powder
2 tsp (5 g) cinnamon
2 tsp (5 g) pumpkin pie seasoning
¼ tsp ground cloves
½ cup (60 g) powdered erythritol
1½ tbsp (22 g) butter
4 oz (120 g) cream cheese, softened
2 tbsp (30 ml) heavy cream
1 tsp maple extract
Preheat the oven to 350°F (176°C). Grease a donut pan.
Using a hand mixer, blend the butter, pumpkin and erythritol in a medium bowl until smooth. Add the eggs and vanilla and blend until combined. Add the almond flour, baking powder, cinnamon, pumpkin pie seasoning and cloves and mix well.
Spoon the dough into the donut pan. A muffin pan can be substituted if needed. Bake for 15 to 18 minutes, or until lightly browned. Let cool.
Prepare the glaze while the donuts are cooling. In a small, microwavable bowl, mix the powdered erythritol, butter, cream cheese, heavy cream and maple extract and microwave for 30 seconds.
Dunk the tops of the donuts into the glaze. If the glaze is too thick, add almond milk ½ teaspoon at a time until you reach your desired consistency and heat for an additional 30 seconds; if it’s too thin, add more erythritol ¼ teaspoon at a time until you reach your desired consistency. The donuts can be kept in the fridge or the freezer.