Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup canned pumpkin (not canned pumpkin pie filling)
- 1/4 cup canned coconut milk (shake the can well prior to opening)
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
- 2 eggs
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Optional: 3 tbsp coconut sugar mixed with 1/2 tbsp cinnamon to sprinkle over donuts, or pre-made Paleo cinnamon sugar
Instructions
- Preheat oven to 350 degrees F. and grease donut molds lightly with cooking oil spray
- Mix all ingredients together in a large bowl until well combined
- Spoon the donut mixture into donut molds, filling each one a little over halfway, or to the fill line
- Place the molds onto baking sheets and then into the oven. Bake for 12-15 minutes, or until no batter comes out when a donut is poked with a toothpick (the few extra minutes may be needed depending on what type of mold you’re using)
- Remove from the oven and let cool for a few minutes before popping the donuts out of the molds by flipping the molds upside down
- Spray the tops of each donut lightly with a ghee, olive or coconut oil spray and sprinkle on the cinnamon sugar topping
Find it online: https://www.wholekitchensink.com/paleo-pumpkin-donuts/