Oat Flour Pumpkin Donuts with Maple-Cane Syrup Glaze


It’s October!  The weather is cooler, the days are shorter, and there are pumpkins everywhere you look.  Fall is my absolute favorite season.  Seeing orange everywhere just puts a smile on my face.  I don’t necessarily go crazy for the pumpkin spice lattes and ice creams, but put those flavors in a baked good and I’m all over it.

There is something extra special about a hot cup of coffee or tea and something moist, spicy, and “pumpkin-y”.  I had been craving donuts and wanted something that screamed fall to go with my coffee when I created these donuts. These baked donuts definitely scratch that itch.

This recipe makes a dozen donuts.  My donut pan is a half dozen pan and I reaaaally need another pan.  The first time I made these I had to make another batch 2 days later.  We ate them for breakfast, snack, and  and dessert.  Let me clarify it was not all in one day…or was it?


  • 3 c. oat flour
  • 2 Tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp cinnamon
  • 2 1/2 tsp powdered ginger
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 of a 15 oz. can of pumpkin (a little less than 1 cup)
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1/2 c. canola oil
  • 1 1/4 c. milk

Preheat oven to 350 degrees and spray your donut pan with cooking spray.  In a large bowl combine the dry ingredients (flour, cornstarch, baking powder and baking soda, spices, and sugar).  In a separate bowl combine the pumpkin, eggs, oil, and milk.  Add the wet ingredients to the dry ingredients and stir well.  Spoon the batter into your donut pan.  If you don’t have a donut pan you can bake them in a regular or mini muffin pan, but somehow it doesn’t feel as fun a eating a donut.  Bake for 12-15 minutes. While the donuts are baking make the glaze. Let the donuts cool in the pan for 5 minutes before removing, then ice with the Maple-Cane Syrup Glaze.

Maple-Cane Syrup Glaze

  • 2 Tbsp softened butter
  • 2- 2 1/2 cups powdered sugar
  • 2-3 Tbsp milk
  • 1 Tbsp pure maple syrup
  • 1 Tbsp pure cane syrup
  • a splash of vanilla

Place the butter in a small bowl. Stir in 2 cups of powdered sugar.  Add the syrups and vanilla and stir.  Slowly add the milk.  The icing should be thick enough to spread with a knife, but smooth enough to melt slightly on the warm donuts.  You can adjust the milk and powdered sugar as necessary.

Enjoy!  They are perfect for this last week of October.

Apple Muffins


I finally got a picture!

Where are the pictures you ask? I apologize up front, but somehow I have made these muffins a number of times and we have managed to eat them all before I could get a picture.  It doesn’t make sense and it doesn’t seem right, but it’s the truth.  Apparently, we have no self control.  I thought about delaying the post until I could make another batch, but we ate our last apples at lunch today.  I’ll post a photo as soon as I make a new batch.  Yes, I am THAT scatter brained this school year.

For whatever reason I have a need to mark every occasion with food.  I don’t have any profound explanation.  I simply LOVE to eat and food transports me to particular places and times in my mind.  It comforts me, brings back great memories of the people I was with, and simply puts a smile on my face.

Sometimes I wonder if  it’s because I’m from Louisiana and so many parts of our culture, life, and celebrations revolve around food. I think I’ve always been that way, and now my children have firmly planted their footprints on the same path.  They now think every event should be acknowledged with food.  I have succeeded in my brainwashing efforts:}

When we returned to school when I was a child, it was always in September. There was always a special breakfast to mark the transition. You would head out into the crisp morning with your new clothes and a full belly.  When I think of fall and the start of school, my mind automatically goes to apples. What “Back to School” sign, poster, or calendar have you ever seen without an apple?

Although we started school in August, I was compelled to use apples on our first day to really set the mood.  Our Classical Conversations group meets on Mondays and we marked our first week of school with the start of CC. I LOVE starting the week with something fresh from the oven. The kids woke up to the smell of cinnamon. This is the recipe for our hearty muffins that put a smile on everyone’s face.


  • 2 c quick cooking oats
  • 1 c oat flour
  • 2/3 c sugar
  • 2 tsp baking soda
  • 5 tsp cinnamon
  • 1 3/4 tsp xanthan gum
  • 2 apples, chopped
  • 1 1/2 c applesauce
  • 2 eggs
  • 1/2 c milk
  • 1/2 c coconut or canola oil
  • 1/2 c chopped walnuts (optional)

Preheat oven to 350 degrees.  In a medium bowl combine the dry ingredients: oats, oat flour, sugar, baking soda, xanthan gum, and cinnamon.  Toss the chopped apples and walnuts with the dry ingredients.  There is no need to peel the apples.  In a separate small bowl combine the wet ingredients: applesauce, eggs, milk, and oil, if using canola oil.  If using coconut oil, stir it in at the end because the cold milk and eggs will cause the oil to solidify. Spoon the batter into greased muffin tins.  Bake at 350 degrees Fahrenheit for 18-20  minutes.  Makes 1 dozen muffins.

Enjoy warm from the oven or later as a snack!