Happy Holidays, everyone! I cannot imagine autumnal and winter holidays without the accompaniment of pumpkin pie. To me, the two go hand in hand. Cool weather celebrations, and pie. Pecan, apple, chocolate cream, though for me the most preferred is pumpkin. Light, subtly spiced, homey, humble, yet delightfully delicious. This particular pumpkin pie though, is better than the rest. Thats because, while it tastes like the best bakery made or store bought among them, its grain/gluten free, and low in sugar. This is a pie in the sky thats actually legit 😉
Tis the season. With autumn well under way, all things pumpkin have arrived in explosion, showcased in abundance on any and many menus. Pastas with pumpkin, quinoa bowls with chunks of pumpkin among other autumnal flavors and ingredients, pumpkin lattes, pumpkin cheesecakes, pumpkin muffins, and of course, pumpkin donuts.
There is something about the color, that warmth induced coziness via the brilliant orange shade. As well as of course, the spiced flavor of pumpkin desserts. Laced through with cinnamon, cloves, ginger, all manner of comforting, cold weather friendly spices.
These pumpkin donuts? Get super excited, because not only are they moist, cakey, delicious, subtly spiced, and easy to make. But. They are also gluten/grain free, lactose free, and low in sugar. No guilt in enjoying one of these babies. Clocking in around 250 calories each, frosting included (not an exact count, a very close estimate), they aren’t heavy on the calorie end for a sweet treat of this size and satisfaction inducing either 😉
It is my goal over the next few weeks to perfect the pumpkin donut (albeit, a gluten/grain free, low in sugar one. My two stipulations).
In the meantime, this is a pretty darn good start.
Note: see bottom of the recipe for a cashew maple glaze frosting and how to make it.