Pumpkin Mini-Donuts (Grain-Free)
 
 
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:
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
  1. Preheat oven to 350 degrees
  2. In a large bowl add pumpkin, honey, eggs and coconut oil. Mix with a hand mixer to beat all of the eggs
  3. In a medium bowl put in the dry ingredients and mix together: almond flour, coconut flour, cinnamon, nutmeg, cloves, ground ginger and stevia
  4. Add the dry ingredients to the pumpkin mixture in cup increments and mix for 30 seconds to blend everything together
  5. 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
  6. Bake for 13-15 minutes until golden brown
  7. Add the glaze to the donuts
  8. DONUT GLAZE
  9. Tablespoon butter, melted
  10. Dash of Stevia
  11. ½ tsp Cinnamon
  12. 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/