Last week was one of those weeks.
Anxieties were high because I’m still coping with this slow and painful loss of the sun, paired with 90° temps to really make you feel both sluggish and disgusting. That leads to me becoming a whiny crybaby with an insatiable sweet-&-sleep tooth.
A “sweet & sleep tooth” is a phrase I like to use when I want to blame the impulse to eat a bunch of sweets, then go comatose like a hibernating bear on my teeth. It’s a wonder I’m still single, right?
So I walked into the kitchen and threw everything that looked like it would shape into a donut into a donut pan, licked the bowl clean, and waited. Does anyone else sit criss-cross applesauce on the floor in front of the oven while their food bakes? Just me? Okay…
What you see in these photos is not the product of that sweet & sleep session. It would have been if I had slowed down for two seconds and paid any sort of attention to what I put in them but noooooo. In my wild-eyed frenzy, I failed to pay attention and had to re-make this recipe THREE TIMES before I nailed it again.
But boy oh boy, did I nail it.
Because of that fateful night, the days of boring and blasé pumpkin flavored things are gone.
Welcome to the best pumpkin recipe that is both gf and low carb EVER.
Pumpkin Donuts 🍩🍂with Walnut Brown Sugar Crumble
This is how a plain old, boring old, same old same old pumpkin donut becomes the broodiest, sexiest pumpkin donut alive.
Gooey Brown Sugar Crumble ↓
Moody and broody, just like fall….
SO here is where nuts meet sugar and magic happens…
There is no recipe for this particular portion.
Crush and dump the nuts and sugar respectively.
Don’t forget cooking spray. Lubrication is key for these to actually release from the pan.
Yes, pumpkin is also an important player in making these donuts and object of desire but the pumpkin alone cannot get the job done, which is why you will see one photo of pumpkin and a million of brown sugar crumbly bits. But before that. SPICE. You really need a donut pan for these. Sorry. There is no other hack for that. Grab one on amazon or something because you can make 1,000,000 things in this…
OKAY. Here we go with the nut hunks and the sugar crumbles.
ARE YOU READY?!?!
Okay, now I’ll be quiet.
- 1 cup Almond Flour
- 1 tsp Psyllium Husk Powder (or sub corn starch if not low carb)
- 1 tbsp Baking Powder
- 1 tbsp Pumpkin Pie Spice
- ½ cup Pumpkin Puree
- 2 eggs
- ½ cup Truvia Brown Sugar Blend
- 1 tbsp Oil (I used avocado oil but melted coconut oil works too)
- **Up to ¼ cup of water if your batter is too thick. You want it spreadable but not pourable.
- Walnut Pieces
- More Brown Sugar
- Heat your oven to 350 and spray a donut pan with cooking spray.
- Sprinkle the crushed walnuts and brown sugar in the wells of the donut pan and set aside to make the batter.
- Beat the eggs, oil, and sugar until well combined. Set aside.
- Mix all of the dry ingredients in a large bowl until each part is incorporated, then add the pumpkin and stir.
- Fold the dry into the wet until a batter forms.
- Scoop the batter into the donut wells and bake for 20 minutes or until browned.
So, yes to crumble? Maybe pecans and apple spice next time…?