Name: Grain Free Pumpkin Spice Donuts
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 1/2 cup cassava flour; 1/3 cup coconut sugar; 1/3 cup pumpkin puree; 1/4 cup melted coconut oil; 2 eggs; 2 tsp pumpkin spice; 1 tsp baking powder; Pinch sea salt; 1 tsp vanilla; 2 tbsp coconut butter, melted; 2 tbsp maple syrup; 2 x ziplock or piping bag; 1 x mini donut baking tin

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Ohh boy have I got a good one for you. These mini Pumpkin Spice Donuts are soft, fluffy and contain hints of caramel from the coconut sugar and all the fall flavors you’d except from a dessert in November.

Made with minimal ingredients and ready in 20 minutes these Mini Pumpkin Spice Donuts are:

Soy Free
Refined Sugar Free
Grain Free
Paleo
Nut Free

I baked these in my mini donut mould, but feel free to use a larger mould and just extend the cooking time by 5 or so minutes.

Grain Free Pumpkin Spice Donuts

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

mini donuts

Prep time

minutes

Cooking time

minutes

Total Time

minutes

Soft and spongey mini pumpkin spice donuts with a coconut butter drizzle.

Ingredients

Donut Batter
1/2 cup cassava flour
1/3 cup coconut sugar
1/3 cup pumpkin puree
1/4 cup melted coconut oil
2 eggs
2 tsp pumpkin spice
1 tsp baking powder
Pinch sea salt
1 tsp vanilla
Icing
2 tbsp coconut butter, melted
2 tbsp maple syrup
Equipment
2 x ziplock or piping bag
1 x mini donut baking tin

Directions

Preheat oven to 350F bake
Lightly grease your donut mold, set aside.
In a medium bowl mix together your flour, sugar, pumpkin spice, baking powder & salt
In a separate bowl whisk together your eggs, coconut oil, pumpkin puree and vanilla
Add the wet ingredient to the dry, mix well.
Transfer batter to a ziplock or piping bag. Cut off the corner. You want to cut a large enough hole so that the batter comes out thick enough to fill the mold.
Gently squeeze the batter around each donut mold, ensuring its only 1/2-3/4 of the way full. The batter will rise during the cooking process.
Bake for 12 minutes
Remove from the oven and transfer to a cooling rack
If you only have a 6 mold tin like me use the rest of the batter to make the last 2 donuts.
While the donuts are cooling, make your icing by gently heating the coconut butter and maple syrup together, whisk well and transfer to a piping or ziplock bag. Cut off a hole in the corner. This time, make a very small cut as the icing will be pretty runny
Pipe away and make whatever shape you’d like, I did a classic squiggle.