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4.5 from 2 votes
Pumpkin Cake Donuts with Maple Bacon Glaze
Servings: 9
Author: Brittany Williams
  • cooking spray
  • 2 large eggs
  • 1/2 cup canned pumpkin puree
  • 1/3 cup 100% pure maple syrup
  • 3 tablespoons water
  • 2 tablespoon avocado oil
  • 2 teaspoon pure vanilla extract
  • 1 cup super fine almond flour, packed tightly
  • 1/4 cup coconut flour
  • 1 tablespoon flax meal
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
Maple Bacon Glaze
  • 2 tablespoons extra virgin coconut oil, melted
  • 1 tablespoon 100% pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 4 strips cooked bacon, crumbled
  1. Preheat an oven to 350°F. Grease a donut pan with cooking spray, set aside. 

  2. Add the eggs, pumpkin puree, maple syrup, water, avocado oil, vanilla, almond flour, coconut flour, flax meal, pumpkin pie spice, baking soda, and sea salt to a large bowl and use a hand or a stand mixer to combine all the ingredients until smooth. 

  3. Transfer the batter to a piping bag with a large tip or a sandwich bag and cut the tip off the bottom. Carefully pipe the batter into the donut pan until the cups are 3/4th's of the way full. Bake for 18 to 20 minutes or until a toothpick inserted in the center, comes out clean. 

  4. In a medium sized bowl, combine the melted coconut oil, maple syrup, vanilla and cinnamon. Set aside.

  5. When the donuts are finished let them cool for 5 minutes before removing from the pan. Dip the tops in the glaze and sprinkle with bacon.