This recipe is in my first cookbook and is absolutely perfect for the upcoming fall weather! New Jersey weather is apparently still confused because it is 76 today 78 tomorrow for October 21 then back to the 60s!!! But the cooler weather is coming which means pumpkin recipes are flowing!

I made these using a typical pumpkin mold and they were so good! I then said “Self lets try to make munchkin type doughnuts!!” and low and behold I DID! I used a small sphere mold and made frosting too! one with chocolate and one is a vanilla cream cheese frosting!

These were so fun to make and I honestly was so surprise they did NOT stick to the mold!!! Make sure to put the mold on a baking pan just in case and to keep the shape! They are so versatile and I bet baking in a loaf pan would work too! Let me know if you try this recipe and what you think!

What we need:

½ cup pumpkin puree

¼ cup heavy cream

4 eggs

2 tbs veggie oil

1 tsp vanilla

1-2 tbs sweetener

½ cup coconut flour

1 tbs pumpkin pie spice

1tsp nutmeg

1 tsp allspice

1 tsp baking powder

¼ tsp baking soda

½ cup brown sugar I use truvia


3 oz cream cheese

1 tsp vanilla

1-2 tbs sweetener

What we do:

Oven 350f

Grease doughnut pan or mini muffin pan

Mix pumpkin, heavy cream, eggs, oil, vanilla and sweetener in a bowl

In another bowl mix flour, spices, baking powder and soda, and brown sugar mix well.

Slow add dry ingredients into the wet and mix well.

Pour into molds and bake 15-25 mins

Cool completely

Melt glaze ingredients in microwave mix well…dip cooled doughnuts into glaze then into crushed nuts for a salty treat!

Published by Nikki's Low Carb Cooking

I enjoy low carb cooking and started my facebook page Nikki's low carb cooking which is a HUGE success. I cook live and help people make better low carb choices while keeping it fun, easy and inexpensive!

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