Servings: 4
Preparation time: 15 minutes
Cook time: 18–20 minutes
Ready in: 33 minutes
Ingredients
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon unrefined sea salt
• 2 pasture-fed, free-range eggs
• 1/2 cup pure light coconut milk
• 1/3 cup pumpkin puree
• 3 tablespoons pure maple syrup
• 2 tablespoon coconut oil + 1 tablespoon for greasing
Honey Glaze:
• 2 teaspoons coconut oil, softened
• 1 teaspoon raw honey, softened
• 1 tablespoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees f. Grease a donut mold with 1 tablespoon of coconut oil.
2. Mix together the coconut flour, baking soda, pumpkin pie spice, and salt in a large bowl. In another bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup, and coconut oil.
3. Add the wet mixture to the dry mixture. Add a tablespoon of coconut milk if the batter is dry. Pour the batter into the donut mold.
4. Bake for 18 to 20 minutes, until donuts are golden brown or a toothpick inserted in the center of the donut comes out clean or with only a few crumbs sticking to it.
5. Cool the donuts for 5 minutes in the pan, then place them on a wire rack.
6. Stir together all the ingredients for the glaze in a medium bowl. Set the bowl over hot water for 30 seconds; whisk the mixture until creamy. Spread the glaze over the top of the donuts using a butter knife.
