Ingredients

• 6 eggs*
• 1/3 cup melted coconut oil or 1/3 cup sour cream
• 1/3 cup pumpkin puree
• 1/2 cup minus 1 Tbsp coconut flour
• 1/4 cup honey, maple syrup or a sprinkle of green leaf stevia
• 2 Tbsp cinnamon
• 1 tsp unrefined sea salt
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp baking soda

Directions

1. Our Blogs > Recipe of the Week > Desserts > Pumpkin Donuts

2. Pumpkin Donuts

3. May 28, 2020 By Susanna Zahratka 5 Comments

4. Pumpkin Donuts

5. We have tried some of the gluten-free donut options out there and find them too sweet. When I found some super cool donut molds, (in regular and mini size), I just knew I needed to find a suitable recipe. It didn’t take much. In fact you can use basically any muffin recipe and turn them into donuts. According to my kids, these taste much different than my pumpkin muffins (even though it’s the exact same recipe).

6. INGREDIENTS

7. 6 eggs*
8. 1/3 cup melted coconut oil or 1/3 cup sour cream
9. 1/3 cup pumpkin puree
10. 1/2 cup minus 1 Tbsp coconut flour
11. 1/4 cup honey, maple syrup or a sprinkle of green leaf stevia
12. 2 Tbsp cinnamon
13. 1 tsp unrefined sea salt
14. 1/2 tsp nutmeg
15. 1/2 tsp allspice
16. 1/2 tsp baking soda

17. *If using stevia, you might need 7 or 8 eggs. You want the batter to be somewhere between pourable and spoonable. Too thick and the donuts will be dense, too thin and they will be too wet.

18. INSTRUCTIONS

19. Blend all ingredients in food processor or with immersion blender.Scoop into greased donut molds.
20. Bake at 350°F for 25 minutes (mini donuts) or 35 minutes (regular size).
21. For the frosting, melt 1/2 cup coconut oil. Stir in 1/2 cup roasted carob powder and 1 Tbsp honey. (The honey is optional.) Pour or spoon onto donuts and refrigerate until set.

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