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October 3, 2016

Pumpkin Spice Donuts with Salted Caramel (Grain-Free)

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These Pumpkin Spice Donuts with Salted Caramel start with a simple cake batter you can even mix in a blender or food processor to make things easier.I haven’t posted a dessert recipe in quite a while, so I thought it would be fun to celebrate the official start of fall by sharing Pumpkin Spice Donuts with Salted Caramel. These donuts start with a simple cake batter you can even mix in a blender or food processor to make things easier.

The caramel features just three ingredients – coconut sugar, coconut milk and vanilla. The two simmer on the stove for 20 to 25 minutes and become the most wonderful dairy-free caramel! Try using the caramel for apples, over sundaes, or drizzled over apple crisp for a little extra indulgence.

A little Celtic sea salt sprinkled on top of these pumpkin spice donuts produces a delightful salty-sweet combo. Happy Fall!

Serves: Makes 12 donuts

Pumpkin Spice Donuts with Salted Caramel (Grain-Free)
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Ingredients

    For the Donuts:
  • 1 cup coconut flour
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice blend
  • 8 large eggs
  • 1/4 cup plain whole yogurt (or a coconut yogurt)
  • 1/4 cup pureed pumpkin
  • 6 tablespoons unsalted butter or coconut oil, melted
  • 1/2 cup honey or maple syrup
  • 1 tablespoon vanilla extract
  • For the Caramel:
  • 2 cups coconut sugar
  • 1 can coconut milk
  • 1 teaspoon vanilla extract
  • Celtic sea salt for sprinkling

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Place all of the donut ingredients in a
  2. large bowl and whisk until smooth. Spoon the batter into a buttered donut baking pan. Bake for
  3. 18-20 minutes until just turning golden brown on the edges. Cool completely.
  4. Place the coconut sugar and coconut milk in a medium saucepan and whisk until combined. Heat over medium-high until boiling and then turn down to medium-low and simmer for 20-25 minutes until reduced and mixture has thickened. Cool for about 30 minutes.
  5. To glaze the donuts: Pick up a donut and dip the top half in the cooled caramel and then place
  6. on a cooling rack. Repeat with remaining donuts. Sprinkle with Celtic sea salt. Serve.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

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https://deliciouslyorganic.net/pumpkin-spice-donuts-salted-caramel-grain-free/
Copyright 2016 Deliciously Organic

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes, Uncategorized | 9 Comments

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9 Comments

  1. Sandy

    October 3, 2016 at 8:37 pm

    Hi, These sound great. I'm a little surprised at the number of eggs in this recipe. Am I reading it right, it says 8 eggs. Thanks, Sandy
    to Sandy" aria-label='Reply to this comment to Sandy'>Reply to this comment
    • Deliciously Organic

      October 4, 2016 at 7:42 am

      Coconut flour absorbs a ton of moisture, so 8 eggs is correct.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Lucy

    October 4, 2016 at 5:38 am

    Hi Carrie, I second everything Sandy says, can't wait to try them... but is 8 eggs right? Thank you, Lucy
    to Lucy" aria-label='Reply to this comment to Lucy'>Reply to this comment
    • Deliciously Organic

      October 4, 2016 at 7:43 am

      Coconut flour absorbs a ton of moisture, so 8 eggs is correct.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Lucy

        October 4, 2016 at 10:05 am

        Thank you! If I substituted the coconut flour for regular flour would I halve the number of eggs?
        to Lucy" aria-label='Reply to this comment to Lucy'>Reply to this comment
  3. Erika

    October 4, 2016 at 9:01 am

    I've never made donuts before because it always seemed too complicated, but this recipe looks very simple! And absolutely mouthwatering - you totally had me at pumpkin spice! :)
    to Erika" aria-label='Reply to this comment to Erika'>Reply to this comment
  4. Ginny

    October 4, 2016 at 5:29 pm

    If I don't have a donut pan can I use a muffin pan or a 9x13 cake pan? If so, any idea on cooking time? Many thanks. Sounds delicious - perfect for the beginning of fall!!
    to Ginny" aria-label='Reply to this comment to Ginny'>Reply to this comment
  5. Melissa

    September 25, 2017 at 10:43 pm

    Hi Carrie! I can't do eggs and I struggle with chia seeds. Any suggestions? I'm so wanting to try your recipes but the egg thing really has me at a dead end. ?
    to Melissa" aria-label='Reply to this comment to Melissa'>Reply to this comment
    • Deliciously Organic

      October 7, 2017 at 1:51 pm

      Maybe this will help! https://deliciouslyorganic.net/best-egg-replacement-baking/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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