Ingredients

The following ingredients have 14 Servings
  • 2 large eggs room temperature
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons pure pumpkin puree NOT pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted ghee OR butter if not paleo
  • 1/4 cup maple sugar OR coconut sugar
  • 1 cup super-fine blanched almond flour
  • 1/2 tablespoon coconut flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 fine sea salt
  • mini donut pan
  • 1/4 cup granulated maple sugar OR coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 tablespoons melted ghee (or buttter if not paleo)
  • 2 ounces dairy-free chocolate (melted)
  • 1 teaspoon coconut oil (melted)
  • 1 teaspoon maple syrup

Instruction

  • In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, melted ghee & maple sugar, until smooth and combined.
  • In a separate medium bowl, combine the almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
  • Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)
  • Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.
  • Remove pan from the oven and set aside until the donuts are cool enough to handle.