Paleo Pumpkin Spice Donut Holes with Dark Chocolate Glaze

Hey everyone!

So remember how I teased you the other day with that picture of the paleo Pumpkin Spice Donut Holes I made last weekened?  Well today is your lucky day because I just might be giving you the recipe for these bad boys 😉

These are SUCH a yummy treat for fall, and would be a perfect addition to a Thanksgiving meal.  Oh, and did I mention they are totally PALEO?! Umm yeah. Talk about a bonus!

I made these last week for a family gathering and everyone loved them! Even my furthest-thing-you-can-get-from-paleo family members gave them a thumbs up 😉

I adapted this recipe from the Against All Grain version of the regular sized donuts, making some adjustments of my own.  So here ya go!

I also entered a version of these into the Silk Holiday Recipe Contest on Facebook, and would love if you voted for my recipe!  To vote, just head on over to Silk’s Facebook Page and click “View Entries.”  My recipe is under the “Dessert” category and is called “Chocolate Iced Pumpkin Spice Donut Holes” by Taylor R.  Thanks guys!

Paleo Pumpkin Spice Donut Holes with Chocolate Glaze

Donuts:

5 large eggs

½ cup Silk almond milk

½ cup pure maple syrup (or honey)

 ½ cup pumpkin puree

¼ cup coconut oil (melted)

1 teaspoon vanilla extract

¾ cup almond flour

½ cup coconut flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

 ¼ teaspoon ground cloves

 ¼ teaspoon pumpkin pie spice

 ¼ teaspoon sea salt

 Chocolate Glaze

¼ cup Enjoy Life chocolate chips ,melted

1½ teaspoons coconut oil, melted

1 teaspoon honey

INSTRUCTIONS

Turn on cake pop/donut hole maker and grease/oil the insides well. (You could also use a donut pan for regular size donuts and cook them at 350 for 20 minutes).

Mix the eggs, almond milk, pumpkin, maple syrup, coconut oil and vanilla in a blender and blend until the mixture gets frothy, about 20-30 seconds (depending on your blender).

Add the dry ingredients, then blend for another 20-30 seconds, or until all ingredients are thouroughly mixed (Stopping to scrape down the sides of the blender may be necessary).

Pour batter in donut hole maker, filling each hole about 3/4.  Close lid and bake for about 5 minutes (time may vary from machine to machine, so you may want to test one or two out to find a good time before putting a whole batch in).

Remove from donut hole maker and place on a cooling rack and allow to cool completely.

For the glaze, mix melted chocolate, coconut oil, and honey together in a small bowl.  Individually dip the tops of each donut and then return to cooling rack for 10 minutes to allow glaze to set.  Then, transfer donuts to refrigerator to allow the glaze to harden.

Enjoy! And don’t forget to vote! 😉

 

 

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7 thoughts on “Paleo Pumpkin Spice Donut Holes with Dark Chocolate Glaze

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