This recipe makes me think of breakfast on Thanksgiving morning with a cup of coffee or tea. You can sit and enjoy the silence of the morning before the hustle and bustle of all of the cooking and family are around. I like to take that time to remember what I’m thankful for. Because in this life, we have lots to be thankful for.
These donuts are grain free and have good fats and protein from the almond flour and coconut flour. If you want a little larger breakfast, add some scrambled or poached eggs with raw cheddar cheese or goat cheese. This is also a very good and healthy start to this holiday morning or any morning. There is no grains and a very small amount of honey. If you are not eating any sugars, substitute with stevia or xylitol.
I am getting even more ready and excited for Thanksgiving than I already am. Enjoy this recipe anytime of the year.
Ingredients
½ cup pureed pumpkin (fresh or canned)
3 Tablespoon raw honey
3 organic free-range eggs
¼ cup coconut oil, soft or melted at room temperature (not hot or you will cook the eggs)
½ cup coconut flour
½ cup almond flour
1 teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ground ginger
1 teaspoon Stevia spoonable stevia
Directions
- Preheat oven to 350 degrees
- In a large bowl add pumpkin, honey, eggs and coconut oil. Mix with a hand mixer to beat all of the eggs
- In a medium bowl put in the dry ingredients and mix together: almond flour, coconut flour, cinnamon, nutmeg, cloves, ground ginger and stevia
- Add the dry ingredients to the pumpkin mixture in cup increments and mix for 30 seconds to blend everything together
- Put mixture into a mini-donut pan and fill to the top and pat down with your hands to even out the bottom of the donut
- Bake for 13-15 minutes until golden brown
- Add the glaze to the donuts
Donut Glaze:
3 Tablespoon butter, melted
Dash of Stevia
½ tsp Cinnamon
Heat butter over medium heat until melted. Add stevia and cinnamon and stir until combined. Dip the top of each donut in the butter mixture and put on a plate to set and combine.
- ½ cup pureed pumpkin (fresh or canned)
- 3 Tablespoon raw honey
- 3 organic free-range eggs
- ¼ cup coconut oil, soft or melted at room temperature (not hot or you will cook the eggs)
- ½ cup coconut flour
- ½ cup almond flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon ground ginger
- 1 teaspoon Stevia spoonable stevia
- Preheat oven to 350 degrees
- In a large bowl add pumpkin, honey, eggs and coconut oil. Mix with a hand mixer to beat all of the eggs
- In a medium bowl put in the dry ingredients and mix together: almond flour, coconut flour, cinnamon, nutmeg, cloves, ground ginger and stevia
- Add the dry ingredients to the pumpkin mixture in cup increments and mix for 30 seconds to blend everything together
- Put mixture into a mini-donut pan and fill to the top and pat down with your hands to even out the bottom of the donut
- Bake for 13-15 minutes until golden brown
- Add the glaze to the donuts
- DONUT GLAZE
- Tablespoon butter, melted
- Dash of Stevia
- ½ tsp Cinnamon
- Heat butter over medium heat until melted. Add stevia and cinnamon and stir until combined. Dip the top of each donut in the butter mixture and put on a plate to set and combine.
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Is there… no picture?
There should be one :). I can always send it to you!
Got it! Opened the html of your page and pulled it from there. :) Your theme hides the picture when I’m viewing, however (PC laptop, running Chrome).
I will have to check that out and why it was doing that for you. Thanks for letting me know!