Keto Pumpkin Donuts with Cream Cheese Recipe
I’m so excited to tell you about this Keto Pumpkin Donuts Recipe! These are definitely a delicious fall treat, but really could be enjoyed any time of the year.
Of course, I was playing around with all things that can be pumpkin, because it is such a wonderful ingredient during the cold months. Now that these donuts have turned out so well, I would really consider them just about any time.
Pumpkin gets knocked or praised highly. Either way, it is just a presence surrounding the holidays. I personally love baking with it, sweet and savory. This recipe could easily become a savory bagel as well.
If fact, this originated from my 90 Second Bread Keto Baked Bagels Recipe.
Sweet cravings were hitting me hard, and that is when this all came to light. My kitchen was a hot mess from 3-4 different experiments going on in the same day!
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Cupboards open, ingredients and measuring cups everywhere! I was determined to make something great. With the addition of a quick cream cheese frosting, these were exactly what I was hoping for.
This same day, I created an Easy Keto Maple Butter Recipe. So, I absolutely had to taste test with that as well. Then I added cream cheese and a few other ingredients to make a glaze also (see below the recipe card)! Oh my goodness, SO good!!
There’s one trick to making these donuts absolutely perfect. You need a good set of donut shaped silicone baking mats. You can use the regular size donut mold or you can use the mini size donut mold. Each work fantastic! It’s a must!
Sometimes you make them with a thick cream cheese frosting and other times you can make them with a creamy thin glaze!
Keto Pumpkin Cream Cheese Donuts Recipe
These are definitely a delicious fall treat, but really could be enjoyed any time of the year.
Makes: 12 Donuts
Keto Pumpkin Cream Cheese Donuts Recipe Ingredients
- 1/2 c. Organic Coconut Flour Gluten Free by Arrowhead Mills
- 1/4 c. Blanched Almond Flour by Nature’s Eats
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1/2 c. Organic Stevia Blend by Pyure
- 1 tsp Homemade Pumpkin Spice Blend
- 1/8 tsp Himalayan Pink Salt
- 1/2 c. Unsalted Butter, softened
- 4 oz. Original Real Cream Cheese
- 1/2 c. 100% Pumpkin puree
- 2 Large Eggs (beaten)
- 2 tsp Pure Vanilla Extract
- 1 tsp Maple Extract by Watkins
Keto Pumpkin Cream Cheese Donuts Recipe Instructions
- Preheat the oven to 350.
- Lightly spray donut pan or silicone donut trays, set aside.
- In a medium mixing bowl, whisk all dry ingredients (except Pyure) until no clumps.
- In a large mixing bowl- Add softened butter, cream cheese, and Pyure.
- Whip with a hand mixer until smooth and creamy.
- Then add pumpkin, eggs, vanilla, and maple -blend again.
- Start adding portions of the dry ingredients, blending in with a spatula until fully incorporated.
- Scoop out into donut wells, about 3/4 full. Level out and tap trays to release air bubbles.
- Smooth out the tops, so there aren’t any crispy points.
- Bake for 25-30 minutes. Let cool in pans for 20 minutes before removing.
Keto Pumpkin Cream Cheese Donuts Recipe Nutrition
Serves 12
Calories 81, Total C 4.1g, Fiber 0.9g, SA 1.3g, Net C 3.2g, Fat 6.1g, Protein 2.5g
Sugar Alcohols (2g) are not accounted for in the nutrition panel.
Quick Maple Cinnamon Glaze:
- 2 oz. Cream Cheese (soft)
- 2 tbs Easy Keto Maple Butter
- 1/4 c. Swerve, confectioners
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
*Whip it… whip it good!
Quick Maple Cinnamon Glaze Nutrition
Serves 12
Calories 35, Total C 0.5g, Fiber 0.1g, Net 0.4g, Sugars 0.2g, Fat 3.6g, Protein 0.3g
Don’t forget to pin it on Pinterest for later!
Be sure to print this recipe and add it to your keto recipe book!
Keto Pumpkin Cream Cheese Donuts Recipe
Ingredients
- 1/2 c. Organic Coconut Flour Gluten Free by Arrowhead Mills
- 1/4 c. Blanched Almond Flour by Nature’s Eats
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1/2 c. Organic Stevia Blend by Pyure
- 1 tsp Homemade Pumpkin Spice Blend
- 1/8 tsp Himalayan Pink Salt
- 1/2 c. Unsalted Butter softened
- 4 oz. Original Real Cream Cheese
- 1/2 c. 100% Pumpkin puree
- 2 Large Eggs beaten
- 2 tsp Pure Vanilla Extract
- 1 tsp Maple Extract by Watkins
Instructions
- Preheat the oven to 350 degrees.
- Lightly spray donut pan or silicone donut trays, set aside.
- In medium mixing bowl, whisk all dry ingredients (except Pyure) until no clumps.
- In large mixing bowl- Add softened butter, cream cheese and Pyure.
- Whip with a hand mixer until smooth and creamy.
- Then add pumpkin, eggs, vanilla and maple -blend again.
- Start adding portions of the dry ingredients, blending in with a spatula until fully incorporated.
- Scoop out into donut wells, about 3/4 full. Level out and tap trays to release air bubbles.
- Smooth out the tops, so there aren’t any crispy points.
- Bake for 25-30 minutes. Let cool in pans for 20 minutes before removing.
I have made these 3 weeks in a row. I took the first batch to work and they ask me to make them again. They are really delicious!
Wow, these are really good. The flavors are excellent, and the texture is so light! Really satisfied my craving for Nothing Bundt Cakes! Make sure to follow the mixing directions because using the mixer is key to a light texture! We used 3/4 cup Swerve in place of the Pyure and sugar free maple syrup in place of the maple extract.