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4.5 from 2 votes

Pumpkin Cake Donuts with Maple Bacon Glaze

Servings: 9
Author: Brittany Williams

Ingredients

  • 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

Instructions

  • Preheat an oven to 350°F. Grease a donut pan with cooking spray, set aside. 
  • 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. 
  • 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. 
  • In a medium sized bowl, combine the melted coconut oil, maple syrup, vanilla and cinnamon. Set aside.
  • 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.