These are a good way to use up the rest of the pumpkin after making pumpkin brownies.
The ogiginal recipe is from https://detoxinista.com/pumpkin-spice-donuts-grain-free-nut-free/
1/4 cup coconut flour
1/8 tsp fine sea salt
1/2 tsp baking soda
1 tsp cinnamon
2 large eggs
1/2 cup pumpkin puree
1/4 cup coconut sugar or honey
1 teaspoon vanilla extract
Preheat the oven to 350 and spray a donut pan with non-stick cooking spray.
In a large bowl, combine the coconut flour, salt, baking soda, and cinnamon. Add the eggs, pumpkin puree, coconut sugar (or honey) and vanilla. Mix well.
Scoop into the donut pan.
Bake for about 20 - 25 minutes.
Cool for 5 minutes and move to a wired rack.
When completely cooled, top with your favorite frosting or glaze.
Makes 6 donuts.
Buttery Decorator Icing
2TBS butter, softened
1/4 tsp vanilla
1 cup powdered sugar
1 tbs milk
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The ogiginal recipe is from https://detoxinista.com/pumpkin-spice-donuts-grain-free-nut-free/
1/4 cup coconut flour
1/8 tsp fine sea salt
1/2 tsp baking soda
1 tsp cinnamon
2 large eggs
1/2 cup pumpkin puree
1/4 cup coconut sugar or honey
1 teaspoon vanilla extract
Preheat the oven to 350 and spray a donut pan with non-stick cooking spray.
In a large bowl, combine the coconut flour, salt, baking soda, and cinnamon. Add the eggs, pumpkin puree, coconut sugar (or honey) and vanilla. Mix well.
Scoop into the donut pan.
Bake for about 20 - 25 minutes.
Cool for 5 minutes and move to a wired rack.
When completely cooled, top with your favorite frosting or glaze.
Makes 6 donuts.
Buttery Decorator Icing
2TBS butter, softened
1/4 tsp vanilla
1 cup powdered sugar
1 tbs milk
#ads
More Donut Recipes
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