Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble
Try this Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble recipe
Try this Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble recipe
- 2 eggs
- 1 cup almond flour
- 1 tbsp baking powder
- 1 tbsp pumpkin pie spice
- 1 tsp psyllium husk powder (or sub corn starch if not lo
- 1/2 cup pumpkin puree
- 1/2 cup truvia brown sugar blend
- 1 tbsp oil (i used avocado oil but melted coconut oil wor
- **up to 1/4 cup of water if your batter is too thi
- walnut pieces
- more brown sugar
- Carbohydrate 84.0542600028266 g
- Cholesterol 19.6 mg
- Fat 68.0148100005141 g
- Fiber 24.9843001376468 g
- Protein 44.615800000235 g
- Saturated Fat 7.40329850026642 g
- Serving Size 1 1 recipe (750g)
- Sodium 798.133500002122 mg
- Sugar 59.0699598651798 g
- Trans Fat 4.52526750017087 g
- Calories 1061 calories
Step-by-step
- 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.
Almond flour lacks gluten, meaning it cannot form the elastic protein matrix required to trap expanding gases during baking. Without this structural network, baked goods made entirely from nut flours often crumble easily or bake into dense, heavy discs. Psyllium husk powder resolves this limitation by providing soluble mucilage. When hydrated, psyllium forms a gel-like network that mimics the viscoelastic properties of gluten, holding trapped air bubbles securely within the batter.
Stir the dry ingredients thoroughly before adding the pumpkin puree to prevent pockets of unhydrated baking powder. Baking powder requires even distribution alongside the pumpkin spice to react uniformly with moisture and heat. Preheat the oven to 350 degrees Fahrenheit. Sprinkling crushed walnuts and brown sugar directly into the bottom of the greased donut pan creates a caramelized crust as the batter bakes over the topping. Fold the dry ingredients into the wet mixture gently to avoid overworking the psyllium. If the batter appears overly thick, incorporate water one tablespoon at a time until reaching a pipeable consistency.
Bake the rings for twenty minutes. Watch for distinct visual cues: the edges must turn deeply browned and the surface should spring back slightly when pressed gently with a fingertip. Undercooked nut-flour batters remain overly soft and structurally unstable, while proper baking solidifies the psyllium-and-egg matrix. Pair these spiced rings with unsweetened black coffee or bold espresso. The bitterness of roasted coffee cuts through the richness of the nut fats and balances the sweetness of the brown sugar crumble.
