Is your head about to explode with all of the 876437654 pumpkin recipe ideas floating around all over the place right now? No? Good! Because I’ve got another one for you (and there is a lot more to come). Don’t worry, you are going to want this one. No, not want, NEED. For realz.
These are not just any old pumpkin spice donuts, because that would be boring, we have to mix it up a little and add some salted caramel glaze on them. Because you can never go wrong with salted caramel anything. And to make it even better, the whole thing (including the caramel) is paleo. No grains, no weird flours, no refined sugars, only the good stuff. Donuts should be delicious AND better for the body.
This caramel sauce has been seriously delicious, I need to get it out of my fridge, ASAP. Not only have I been drizzling it all over these donuts, but on my morning oatmeal, in my homemade lattes, and even over apples. CARAMEL APPLES WHAAAAAAT?!?!
I can’t be stopped.
These are the perfect Fall treat that you can whip up in about 15 minutes, and while they are baking, make that Heavenly caramel sauce. You need this in your life, just trust me. And if you are a really generous person, you will bring some to all of your friends and they will love you forever. Orrrrr you can be like me and hoard them. Don’t follow my example.
If you guys make these, show me on Instagram and hashtag #thewheatlesskitchen!
In a large mixing bowl, whisk together the almond flour, coconut flour, coconut sugar, baking soda, baking powder, salt and pumpkin pie spice.
Add the pumpkin puree, eggs and almond milk, and whisk to evenly combine. Make sure you have a smooth batter with not many clumps.
Generously spray a donut pan with cooking spray, and spoon the batter into the pan, filling each one about 3/4 full.
Bake for 15 minutes, then remove pan from the oven and let it cool for about 5 minutes before you try to remove the donuts.
While the donuts are baking, make the caramel sauce. In a medium saucepan, combine all of the caramel ingredients and whisk to combine. Let the mixture come to a boil and let it boil for about 2 minutes.
Then turn the heat down to low and let the mixture simmer for about 15-20 minutes, whisking often to make sure that the sugar doesn't burn. It will thicken as it simmers. Once it is reduced to about 1 1/2 cups, take it off of the heat and transfer it to a glass jar.
You need to let the caramel cool before glazing the donuts because it will thicken even more as it cools. You can either let it come to room temperature, or put it in the fridge if you want cold caramel.
To remove the donuts from the pan, run a butter knife along the sides all the way around, and then quickly flip the pan upside down onto a wire cooking rack and they should fall out of the pan. If they stick a little bit, just gently twist them out of the pan while holding the pan upside down. Be gentle to not break them.
Once the donuts and caramel are cooled to at least room temperature (if not cold from letting them sit in the fridge), spoon the caramel over the donuts and enjoy! You can even add a little extra sprinkle of sea salt to the top of the donuts if desired.