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 tablespoon 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
- Preheat oven to 350 degrees f. Grease a donut mold with 1 tablespoon coconut oil.
- 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.
- Add wet mixture to the dry mixture. Add a tablespoon of coconut milk if the batter is dry. Pour the batter into the donut mold.
- Bake for 18 to 20 minutes, until donuts are golden brown or toothpick inserted in the center of donut comes out clean or with only a few crumbs sticking to it.
- Cool donuts for 5 minutes in the pan then place in a wire rack.
- Stir together all the ingredients for the glaze in a medium bowl. Set the bowl over hot water for 30 seconds; whisk mixture until creamy. Spread the glaze over the top of donuts using a butter knife.