Ingredients

The following ingredients have 6 Servings
  • 1/4 cup coconut flour
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • Optional: Coconut sugar (, for dipping)

Instruction

  • Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
  • In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, honey and vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter-- it helps break up any coconut flour clumps.
  • For easy piping, transfer the batter to a plastic storage bag and cut off the tip to make a piping bag! Pipe the batter into each donut well, being careful to not overfill. You don't want the batter to overflow and ruin the donut-shape!
  • Bake at 350F for about 20 minutes, or until golden. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
  • If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
  • Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.