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CHOCOLATE PUMPKIN SPICE LATTE (PSL) DONUTS (grain-free)

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I love these Chocolate Pumpkin Spice Latte (PSL) donuts. As in REALLY love them. They’re moist and fudgy and taste delightfully decadent with the spiced-up coconut icing.  Yet they’re so healthy that good ol’ Doctor Mom (that would be me) is happy to serve them for brekkie. We’re talking vitamins & minerals, antioxidants, fiber, healthy fats, protein and (optional) adaptogens, too!  Better still, these tasty treats are free of dairy and grains, sweetened with only a touch of maple syrup, and super easy to make. Doesn’t get much better than that!

Chocolate PSL Donuts topped with white chocolate drizzle and golden berries.

Chocolate PSL Donuts topped with white chocolate drizzle and golden berries.

Ingredients for 12 donuts:

  • 3/4 cup Otto’s Naturals cassava flour

  • 1/4 cup arrowroot flour

  • 1/4 cup Further Food collagen peptides (or chocolate collagen with reishi)

  • 1/4 cup Giddy Yo raw cacao powder

  • 1 Tbsp maca powder (optional)

  • 1 tsp pumpkin pie spice

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 4 pasture-raised eggs

  • 1 cup pure pumpkin purée

  • 1/3 cup avocado oil (or coconut oil, melted)

  • 1/4 cup unsweetened almond or nut-free milk

  • 1/4 cup pure maple syrup

  • 1 tsp apple cider vinegar

  • 1 tsp pure vanilla extract

  • optional toppings: PSL Coconut Icing or Pumpkin Yogurt “Icing” (see below) and/or dairy-free chocolate chips or diced dark chocolate, and a sprinkle of pumpkin pie spice

Directions:

  1. Preheat oven to 350F.

  2. In a medium bowl, mix together cassava flour, arrowroot flour, collagen, cacao, maca, pumpkin pie spice, baking soda and salt.

  3. In a separate bowl, whisk eggs. Add pumpkin purée, oil, almond milk, maple syrup, apple cider vinegar, and vanilla. Mix well.

  4. Add wet ingredients to dry ingredients and stir to combine.

  5. Scoop batter into silicone donut mold, put in oven, and bake for 20 to 25 minutes or until toothpick inserted comes out clean.

  6. Cool 10 min then remove from mold and finish cooling on wire rack.  Cool completely before adding icing and toppings as desired.

Chocolate PSL Donuts can be stored in an airtight container in the fridge for 5 days or frozen (before icing) for up to 2 months.

PSL Coconut Icing (or Pumpkin Yogurt “Icing”)

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!). Alternatively, you can use Greek or coconut yogurt to make the “icing”.

Ingredients:

  • 1 cup well-chilled coconut cream (or substitute plain Greek or coconut yogurt)

  • 2 to 4 Tbsp pure pumpkin purée, adjusted to taste (optional)

  • 1 tsp pure vanilla extract

  • 1/4 tsp pumpkin pie spice, adjusted to taste (optional)

  • Lakanto sugar-free powdered monkfruit sweetener, Swerve sugar-free confectioners’, pure stevia, or sweetener of choice, adjusted to taste

Directions:

Put the cold coconut cream, pumpkin purée, vanilla, and pie spice into a medium sized bowl.  Beat with a hand mixer until smooth. Sweeten to taste.  Use immediately or refrigerate until ready to spread on cooled donuts.

Side Note: I sometimes add a tablespoon or two of Nuzest Clean Lean protein (natural, vanilla, chocolate or real coffee) for a protein-boosted “icing”.

Chocolate PSL Donuts topped with Pumpkin Coffee Yogurt “Icing” and diced Giddy Yoyo 79% cacao bar with chaga. The icing was made with Greek yogurt, pumpkin purée, Nuzest Real Coffee protein, pure vanilla extract, and Swerve sugar-free sweetener.

Chocolate PSL Donuts topped with Pumpkin Coffee Yogurt “Icing” and diced Giddy Yoyo 79% cacao bar with chaga. The icing was made with Greek yogurt, pumpkin purée, Nuzest Real Coffee protein, pure vanilla extract, and Swerve sugar-free sweetener.