Description
Dairy-free, Paleo
Ingredients
Scale
For the Donuts
- 1 cup pumpkin purée
- 2 large eggs
- 1/3 cup pure maple syrup, or honey
- ¼ cup coconut oil, melted
- 1 cup blanched almond flour
- ¼ cup coconut flour
- ¼ cup arrowroot flour/starch
- 3 tsp pumpkin pie spice
- ½ tsp baking soda
- 1 pinch sea salt
For The Glaze
- ¼ cup coconut cream (the thick white cream at the top of a can of coconut milk)
- 2 Tbs coconut butter/manna, melted
- 2 Tbs pure maple syrup
- 2 tsp pumpkin pie spice
- Chopped walnuts, for topping (optional)
Instructions
For the Donuts
- Preheat your oven to 350 degrees F, and grease a donut pan with coconut oil.
- In a large bowl, whisk together the pumpkin, eggs, maple syrup and oil. Until combined.
- In a medium bowl, whisk together the flours, spice, baking soda and salt.
- Mix the dry ingredients into the wet, and stir until the mixture is smooth. Note: This batter will much thicker than cake batter.
- Spoon the mixture into your donut pan, filling each section up to the top, but not covering the holes. If your pan only holds six donuts at a time, just repeat this process after, for the remaining four donuts.
- Bake the donuts for 15-18 minutes. After letting them cool for 5 minutes, flip the pan upside-down, transferring them to a cooling rack.
- Repeat steps 5-6 with remaining batter.
For the Glaze
- Stir together all the glaze ingredients in a small bowl, until it is shiny and smooth, and there are no lumps.
- To glaze the donuts: Have the smooth, round side of the donut facing down and dip it into the bowl of glaze. Repeat with each donut. Now, eat the remaining glaze with a spoon!
- Now sprinkle the tops of the donuts with chopped nuts (optional).
- Serve! Enjoy these delicious, delicious donuts with family and friends.