Maple Glazed Pumpkin Mochi Donuts ???? ????
Maple Glazed Pumpkin Mochi Donuts ???? ????
Banana donuts:
Sweet Rice Flour:
Hey guys welcome back to my channel! I'm coming at you today with this incredibly unique and delicious pumpkin spice mochi donuts with the most heavenly maple pecan glaze. These donuts just so happen to be gluten free thanks to the rice flour used in this recipe. It gives these Japanese style mochi donuts their unique texture that's so difficult to describe. They're chewy and squishy but at the same time so light and airy!
Enjoy ❤️
Ingredients:
3 tbs melted unsalted butter
1/2 cup brown sugar
2 eggs
3/4 cup coconut milk
1 cup pumpkin puree
1 tsp vanilla
1/4 tsp salt
2 tsp pumpkin spice
1 & 1/2 cups sweet rice flour
2 tsp baking powder
Maple Glaze:
2 tbs coconut milk
1 tbs maple syrup
2/4 cup powdered sugar
1/2 tsp vanilla
chopped pecans ( optional)
Bake these donuts for 12-15 minutes in a well greased donut pan at 350 F.
HOW TO MAKE PERFECT, SOFT, FLUFFY AND AIRY RING DOUGHNUTS 3M views ????
Measurements
- 3 1/2 cups flour not 4 1/2
- 1 tbs yeast
- 2 tbs butter
- 1/3 cup sugar
- 1/2 + 1/4 cups water
- 2 medium eggs
For the measurements please make sure you measure accurately. Measurement is very important, take your time to get correct & exact measurement.
Don’t miss the kneading process also, it creates a springy and elastic dough.
When frying you will notice how the donuts will be floating on top of the oil that shows how well the donuts have risen
Dough made with bread flour absorbs slightly more liquid due to the flour's higher protein level
In this case when your dough turns out to be too thick try adding a little water to reach the consistency, and when it’s too watery add little flour
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AMAZING KETO DONUT RECIPE | How to Make Keto Glazed Pumpkin Donuts | Easy Low Carb Donuts
HANDS DOWN THE BEST KETO DONUT RECIPE ARE THESE GLAZED KETO PUMPKIN DONUTS
I am so happy to share this keto donut recipe with you! It is the best low carb donut recipe I’ve tried! And if you are a pumpkin fan, you are in for a real treat. These are keto pumpkin donuts with pumpkin spice glaze. They are easy to make. They look and they taste like an old fashioned cake donut, just pumpkin flavored. The inside texture of these low carb donuts is so similar in texture to a cake donut too.
In this video, I show you how to make keto donuts that are pumpkin flavored and topped with a sugar free pumpkin spice glaze. You can add additional toppings to the donuts. My favorite is crushed nuts, but sugar free sprinkles are fun too. You can even add dye to the keto donut glaze for extra character.
These low carb donuts can make your busy morning a little it sweeter when you are running a little late. Or enjoy them with your family on a lazy weekend morning. Or bring them to work and let you coworkers be amazed that these office donuts are sugar free and good for you! I recommend you enjoy these keto pumpkin donuts with a hot mug of coffee.
KETO PUMPKIN DONUT RECIPE:
I get my almond flour, coconut flour, Lakanto monk fruit, and Swerve from Thrive Market. Click here to get 25% off your first order!
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I’ll will be coming out with MORE KETO DIET RECIPE videos soon, so make sure you subscribe so you don’t miss it!
KETO GLAZED PUMPKIN DONUT RECIPE
Servings: makes 12 donuts
Pumpkin Donuts:
1 1/2 cups almond flour
1/2 cup coconut flour
1/3 cup monk fruit sweetener
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon ground nutmeg
1 cup shredded mozzarella cheese
1/2 cup pumpkin puree
1/4 cup sour cream
1/4 cup buttermilk
1 egg
1 egg yolk
Pumpkin Spice Glaze
1 cup confectioners Swerve
1/3 cup heavy whipping cream
2 tablespoons buttermilk
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
Preheat the oven to 350 degrees. In a small bowl, whisk together almond flour, coconut flour, monk fruit, baking powder, salt, baking soda, xanthan gum and nutmeg. Set aide.
In a large bowl, whisk together pumpkin puree, sour cream, buttermilk, egg, and egg yolk.
Place mozzarella cheese in a microwave safe bowl and microwave for about 1 minute until melted.
Using an electric mixture, beat the mozzarella cheese into the wet mixture and slowly pour in the dry ingredients into the wet pumpkin mixture. Keep mixing until uniform.
Grab about a 2 inch in diameter sized ball of pumpkin donut dough and press into a greased donut pan. Form the dough into each ring. Bake at 350 degrees for 12 to 14 minutes.
Once finished cooking, let cool in the donut pan for a couple minutes then transfer to a wire rack to finish cooling.
To make the pumpkin spice glaze, combine all ingredients and mix until smooth. If batter is too thick, add more buttermilk.
Dip each donut into the glaze and place on a wire rack to set. Dust with crushed nuts or [keto sprinkles](
Macros (per donut)
Calories: 166
Fat: 12.3
Net Carbs: 4.2
Protein: 7.6
WANT MORE KETOFOCUS RECIPES????
Click here to learn How to Make Keto Dough & Keto Pizza:
Click here to see how to make the Best Keto Bread:
Click here to see How to Make Keto Pancakes:
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Pumpkin Cake – Bruno Albouze
Cooking pumpkin puree concentrates flavors. And, turns into a luxurious holiday scent paste when reduced down with brown sugar and spices... This upgraded pumpkin cake isn't only elegant, it is super moist and delicious!
To get the full recipe go to
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Maple Bourbon Pumpkin Cheesecake
Here’s a cheesecake that came about by a food challenge and the ingredient was maple syrup. This is my first cheesecake on my Traeger Timberline 1300.
Ingredients:
1 1/4 cup crushed graham crackers
1/4 cup sugar
1/4 cup melted butter
3 8 oz. softened cream cheese
1 14 oz. can sweetened condensed milk
1 15 oz. can pumpkin
3 large eggs
1/4 cup maple syrup
1 1/2 Tsp. ground cinnamon
1 Tsp. nutmeg
1/2 Tsp. salt
Maple Bourbon Cream
1 cup whipping cream
3/4 cup maple syrup
1 Tsp. bourbon
Directions:
Preheat Traeger to 325°
Mix crushed graham crackers, sugar and melted butter.
Press firmly and evenly into bottom of cheesecake pan.
Mix cream cheese and sweetened condensed milk until fluffy.
Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt and mix until incorporated.
Pour mixture in cheesecake pan.
Put cheesecake in Traeger for 1 hour 15 minutes.
Pull from Traeger let cool for about an hour and then put in refrigerator to chill for 4 hours.
While cheesecake is in refrigerator make maple bourbon cream.
On medium/high heat add whipping cream, maple syrup and bourbon. Whisk for roughly 15 minutes until mixture thickens.
Put mixture into squeeze bottle.
Before putting drizzle on cheesecake put bottle in hot cup of water to soften a bit to make applying to cheesecake easier.
** If you want a stronger bourbon flavor use 2 Tsp. **
Baked Pumpkin Donuts
It’s that time of the year when pumpkin everything is absolutely mandatory! We’re loving these Baked Pumpkin Donuts right now, and they’re just too easy to bake...no more pulling out the deep fryer for donuts! Once you’ve got the donuts in the oven, whip up a simple maple glaze and get dunkin’! You’ll love these any time of the year, really, but they’re the best with coffee on a cool day.
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Check out the recipe here: