This is my Pumpkin Muffin Recipe adapted to make donuts. The addition of Inulin made them nice and fluffy. I made a glaze with Lily’s Butterscotch Baking Chips and a little Heavy Whipping Cream and sprinkled some chopped Pecans on top. It’s a cross between a Maple Glaze and Caramel like flavor. These turned out so good. This recipe is a little higher carb than most of my other recipes. It’s definitely a treat. You could make them smaller to make the carb count lower and adjust your baking time. Please see the notes at the bottom before making.
Makes 7 Donuts
Preparation time: 20 -30 minutes
Total time: 2 hours (20-30 minutes putting together the recipe, cool down time after glazing to set up the glaze about 1 hour)
Ingredients:
• 1/4 Cup + 2 Tbls. Blanched Almond Flour
• 1/4 Cup Coconut Flour
• 2 Tbls. Inulin
• 1/2 tsp. Xanthan Gum
• 1/4 Cup + 1 Tbl. Lakanto Classic Erythritol
• 1 tsp. Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp. Salt
• 2 – 1/2 tsps. Pumpkin Pie Spice
• 1/4 Cup Salted Butter, melted and cooled
• 1/4 Cup + 2 Tbls. Canned Pumpkin
• 1 tsp. Lemon, juiced
• 2 Eggs, Large
• 1 – 1/2 tsps. Vanilla Extract
Glaze:
• 1/4 Cup Lily’s Butterscotch Baking Chips
• 2 Tbls. Heavy Whipping Cream
Topping: Optional
• 1/4 Cup Pecans, chopped
Instructions:
1.) Preheat oven to 350• Spray 7 Silicone donut molds. I place molds on top of a cookie sheet. Set aside.
2.) Gently melt butter over low heat. Once melted set aside to let it cool a bit.
3.) In a large bowl add all dry ingredients. Stir to combine. Add the wet ingredients into bowl and mix until well combined. Fill greased Donut molds almost to the top just a smidge under. Pat down so they are packed in and even.
4.) Bake for 16 – 17 minutes. Let cool for 5 minutes, and gently turn out onto drying rack. Once fully cooled make the glaze.
5.) Place Butterscotch Chips and Heavy Whipping Cream into a small oven proof ramekin. Turn burner to low heat. Stir often. Once it’s completely melted, and combined turn off heat, and work quickly. Hold your finger in the hole and dip the smooth side into glaze. Place onto drying rack and top with chopped Pecans. Let glaze set up for about an hour.
💙 Notes 💙
💙 These are good for 3 days covered on the counter. Unless in a really warm environment then I would refrigerate.
💙 You can omit the Inulin, but it really does help make it fluffier. I use Jerusalem Artichoke Inulin from Anthony’s.
💙 I use Anthony’s Blanched Almond Flour, Simple Truth Coconut Flour, Lakanto Classic Sweetener, Kroger Brand Pumpkin, Frontier Brand Pumpkin Pie Spice, Bob’s Red Mill Xanthan Gum, Anthony’s Jerusalem Artichoke Inulin, Lily’s Butterscotch Baking Chips.
💙 When you get to the last donut you may have to dip and then spoon on the last bit of glaze.
💙 If applying pecans top right after glazing so the nuts will stick.
💙 Macros: 1 Donut without Pecans
💙 Macros for entire Recipe, minus Pecans. Macros determined by using exact ingredients or as close as possible to what I used. I used Keto Diet App to calculate. I like to give the full macros in case someone wants to change the size of the donuts.
💙 Let me know if you make them and what you thought. 💙 Reed
