Gluten-free Pumpkin Spice Doughnuts Recipe
![Gluten-free Pumpkin Spice Doughnuts Recipe](https://www.bulletproof.com/wp-content/uploads/2017/11/gluten-free-doughnuts-2-752x453.jpg)
Especially in the cooler months, you crave the occasional sweet and comforting dessert. These Bulletproof-approved gluten-free doughnuts hit the spot without messing with your mojo. Here’s why:
These gluten-free doughnuts gets much of their flavor from cinnamon, a spice that helps keep blood sugar levels in check. How? Cinnamon extracts slow the production of digestive enzymes,[1] keeping your body from fully digesting carbohydrates.
Translation: Consuming cinnamon with carbohydrates could prevent the dreaded sugar crash that follows. Just be sure to use high-quality, organic Ceylon cinnamon. Even small doses of the cheaper and more common Cassia cinnamon can lead to liver damage in sensitive people.[2]
Benefits of pumpkin
You can also feel good knowing that pumpkin boasts plenty of health benefits, thanks to the antioxidant supporting components of beta-carotene, lutein and zeaxanthin. Beta-carotene, which gives pumpkin its distinctive orange hue, helps to shield cells from free radical damage.[3] In the body, beta-carotene converts to vitamin A. Just a single cup of cooked pumpkin offers more than 200% of your recommended daily allowance.[4] Vitamin A helps keep the eyes, skin, heart and other organs working properly.[5]
Enjoy these gluten-free doughnuts with a cup of Bulletproof Coffee. Or, for an extra luxurious treat, pair with this high-fat, low-carb Get Some Ice Cream recipe.
Thanks to Bulletproof friend Chef Vanessa Musi at vanessamusi.com for this delicious gluten-free doughnut recipe!
Gluten-free Pumpkin Doughnuts
Makes 8 doughnuts
Ingredients:
- 3 eggs, organic pasture raised
- 1 cup pumpkin puree
- 1/3 cup coconut cream (the thick part from a can, unsweetened)
- 1/8 cup birch-derived xylitol
- 1/8 cup + 1 tablespoon monk fruit sweetener
- 1 tablespoon Brain Octane Oil (or MCT oil)
- 1 teaspoon ground Madagascar vanilla beans
- 1 ¾ cups blanched almond flour
- ¼ cup arrowroot starch or potato starch
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice, well-sourced
- ½ teaspoon Ceylon cinnamon
- ½ teaspoon fine sea salt
- Cacao hazelnut superfood spread or almond maca superfood spread, to decorate
- Bulletproof Fudge Brownie Collagen Protein Bars, chopped, to top
Instructions:
- Preheat oven to 350 F.
- Prepare a silicone donut pan (such as a Demarle Flexipan) and put onto a perforated baking tray; or use a metal donut pan and grease with coconut spray.
- In a large bowl, sift flours and dry ingredients except sweeteners.
- In another bowl: mix eggs, pumpkin puree, vanilla, sweeteners, oil, coconut cream. Add dry ingredients to the above mixture and mix to blend.
- Pour batter into the prepared pans so that they are 2/3 full, then bake until a toothpick comes out clean — approximately 20 minutes, depending on your mold.
- Let cool, then remove from pans.
- Decorate with superfood spread and sprinkle chopped Bulletproof Collagen Bars on top.
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