Funny thing, I never used to like donuts. Does that make me weird? I hope we can still be friends. Well, either way, they just weren’t my thing. From a young age, everyone here (in Canada) loves to get these little donuts called timbits (from Tim Hortons) and I would always turn my nose up at them. It actually wasn’t until Krsipy Kreme made its way to Canada that I actually liked donuts. At the time, in high school when it first came to Canada, it was all the rage. So my friends and I would head over, eat the donuts while we waited for our order and then go home with a dozen or so. There was something about a Krsipy Kreme that made me actually like donuts. Does that make me more American than Canadian?! I don’t know. But I haven’t had a Krispy Kreme in years and probably won’t anytime soon because they are super sweet and I don’t have much of a sweet tooth. So that’s why I created these gluten free baked pumpkin donuts. I wanted something that wasn’t overbearingly sweet and not fried. So I put my baking hat on (I don’t actually have a baking hat) and got to work.
In keeping with my obsession with pumpkin (and being basic), I also wanted to make these donuts pumpkin flavoured as well. Although, when I had Sam try them, he said they tasted like gingerbread. I don’t know about that, but I do know that they are delicious and to me these are totally redeeming donuts in my eyes.
When Things Don’t Go According to Plan:
This past weekend was one for the books. I was headed to Detroit with some girlfriends to see the Christina Aguilera concert. And we were pumped! We got a hotel in Detroit, drove from Toronto to go see her and right after we checked into the hotel, we found out she had cancelled the performance. Obviously, we were a little upset, having driven over 3 hours to see her, spending money on the hotel and taking the whole weekend off to go there. To be honest, as someone that works for herself and is in the first real year of her business- taking off a weekend is not easy. I don’t work all day on the weekends, but I do usually log at least a few hours. And taking off the weekend was really hard for me. I was worried that I wasn’t being a very good business owner and entrepreneur. If I went, I worried I wasn’t taking this seriously enough and somehow don’t deserve success. This is untrue of course, but it made me really question things.
Comparison is truly the thief of Joy:
It’s so easy to get caught up in the comparison trap when scrolling through social media. I’ve talked about it before and although I know I shouldn’t do it, sometimes, it happens. So when I see others “killing it” on the gram, looking like they all have it together, I try to do one thing. I get off the gram. Because it isn’t going to serve me one bit to start questioning myself and thinking that everyone else has it all together. Because I assure you they don’t. Nobody does. Sure, some people have better systems in place, or are further along in their journey, but we are all on our own path.
As someone who is 34 and just starting a new business, I feel often times that I am behind. My friends (who have been working for 10 years) all are so much further along than me. And I start to question what I am doing, why I’m doing it and struggling to make it in a very competitive industry. But, then I change my thought process. I look at how things really are rather than get caught up in my own head. Because, here is the truth. Yes, they are further along than me. But, they have been working in their field for close to 10 years. They’ve worked their way up. I did that when I was working my full-time job too, I remember the struggles that came along with that. But now, I am new to the industry (relatively speaking) and I too, have to work hard to make it. It may be a struggle now (and it is) but it won’t always be this way. This is temporary.
Change Your Thinking:
So if you too, feel this way sometimes, please do yourself a favour. Reframe the issue in your mind and look at it from an outsiders perspective and remove the feelings you’re experiencing from the issue. I find when I am able to do this, I can appreciate things a little more. I get clearer on what is really going on and I am able to shift my perspective and outlook. The funny thing about all of this is, whenever I meet other Holistic Nutritionists and others in this wellness space, they always tell me how amazing I am doing. How I look like I too am “killing it” and it makes me laugh a little. Because I am reminded how much more we are all alike than we are different and we all have these insecurities.
Gluten Free Baked Pumpkin Donuts
Ok, back to these gluten free baked pumpkin donuts for a minute because they sure were fun to make and eat. I wanted to keep them gluten free while also keeping them tasting great and not too crumbly. Sometimes, I find with almond flour and coconut flour they just don’t always taste the best. The first round of donuts I had made were very different. I tried making them keto and grain free. Why? I have no idea. I am not keto, nor am I following a sugar free anything diet. I am anti-diet in fact, so why did I need to create a keto donut? I’ll be honest, I kind of felt like I should do it, because that would be super healthy of me. WHAT?! Yeah, even I have those feelings sometimes too. So I quickly challenged that thought and said, no- this is ridiculous. Let the keto people share their keto recipes and you do you. And then these gluten free baked pumpkin donuts were born. Your welcome! 😉
All About the Drizzle Life:
So instead, I made these gluten free baked pumpkin donuts the way I wanted. I used coconut sugar, gluten free rolled oats and then drizzled them with a good amount of melted coconut butter. These are the gluten free baked pumpkin donuts of my dream and I hope they are yours too! I also used Nutiva Organic MCT Powder in these, but that is completely optional. I will say, I am really enjoying the MCT Powder vs. the oil because it is easier to use in recipes and it won’t cause digestive upset. So if you are looking for a good MCT Powder, definitely check out Nutiva.
If you make these gluten free baked pumpkin donuts please let me know. Tag me on Instagram or share a comment below.
Oh and in case you are wondering- the Christina Aguilera concert is postponed for a later date to be determined. And we made the best out of the situation and still had am amazing night in Detroit!
The deets on the products I use:
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
I wanna know from you- do you ever find yourself getting caught up in the comparison trap and what do you do to get out of your own head?
Gluten Free Baked Pumpkin Donuts
A gluten free donut that actually tastes amazing and is baked with superfoods and drizzled with coconut butter.
For the icing
- 1/4 cup coconut butter
Preheat your oven to 350F. Grease your donut pan with a little bit of coconut oil or ghee.
Grind your oats into a flour by blending 3/4 cup oats in a blender or food processor until a flour is formed.
Add the flour along with all of the remaining ingredients in a bowl (except the coconut butter), in the order listed. Stir until all ingredients are combined and mixed together.
Pipe into a donut baking tray. and place on a pan and then in the oven. Bake for 18-22 minutes. If using a silicon donut pan, it will take longer, so aim for at least 22 minutes.
Allow to cool for at least 10-15 minutes and then remove.
Once cooled, melt your coconut butter over low heat until soft. You can add 1/2 tsp or so of coconut oil to thin it out. Drizzle on top of the donuts and serve.
For the ghee, measure out 1/4 cup ghee and then melt it. It will be less than 1/4 cup after melting. You don't need to use maple infused ghee, but it does taste great. For a completely dairy free version, use coconut oil.
For piping: I just use a ziploc bag with the end snipped off. I do the same with the coconut butter icing.
If using a silicon donut pan, it will take longer to bake. Aim for the longer timeframe of 22 minutes.
For removal: Place a plate on top of the donut pan and then carefully flip the donut pan onto it after it has cooled.
Store donuts in an airtight container in the fridge.