Grain Free mini donut recipe filled with pumpkin and spice and everything perfect for fall. Includes a donut glaze for the top of the donuts.
Author: Meghan Birt
Recipe type: Dessert
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
⅛ teaspoon cloves
⅛ teaspoon ground ginger
1 teaspoon Stevia spoonable stevia
Instructions
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.
Recipe by Meghan Birt at https://meghanbirt.com/2012/11/pumpkin-mini-donuts-grain-free/