Pumpkin Donuts

These are so good. As in, I've made them three times over the past week. I'm actually not a huge donut lover. I worked at a donut shop for a couple of years during high school, and I think it turned me off to them. In fact, even the smell of donuts turns my stomach. Seeing that my family is mostly gluten free, we don't have these treats around at all. We have tried some of the gluten free options out there and find them too sweet. When I found these super cool donut molds, (in regular and mini size), I just knew I needed to find a suitable recipe. It didn't take much. In fact you can use basically any muffin recipe and turn them into donuts. According to my kids, these taste much different than my pumpkin muffins (even though it's the exact same recipe). 

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Ingedients:

6 eggs*

1/3 cup melted coconut oil or 1/3 cup sour cream

1/3 cup pumpkin

1/2 cup minus 1 TB coconut flour

1/4 cup honey, maple syrup or a sprinkle of green leaf stevia

2 TB cinnamon

1 tsp salt

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp baking soda

*if using stevia, you might need 7 or 8 eggs. You want the batter to be somewhere between pourable and spoonable. Too thick and the the donuts will be dense, to thin and they will be to wet.

Method: 

Blend all ingredients in food processor or with immersion blender. Scoop into greased donut molds. Bake at 350F for 25 min (mini donuts) or 35 min (regular size). 

For the frosting, melt together 1 TB coconut oil and 1/3 cup 70% dark chocolate chips or 1, 80%  dark chocolate bar. Pour or spoon into donuts and refrigerate until set.

 

The finished deliciousness

The finished deliciousness