Ingredients
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 egg
• 1/4 cup pumpkin puree (unsweetened)
• 2 tbsp maple syrup
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil (plus more for brushing)
• 2 tbsp coconut sugar
• 1 tsp cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin with coconut oil or use a silicone pan.
- In a bowl, whisk almond flour, coconut flour, baking soda, 1/2 tsp cinnamon, nutmeg, and salt.
- In another bowl, beat egg, then add pumpkin, maple syrup, almond milk, vanilla, and 2 tbsp melted coconut oil. Mix well.
- Pour wet ingredients into dry and stir until no lumps remain.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 12–14 minutes, until golden and a toothpick comes out clean.
- Let cool 5 minutes, then remove from pan.
- While still warm, brush each donut hole lightly with melted coconut oil.
- In a small bowl, mix coconut sugar and 1 tsp cinnamon. Roll donut holes in the mixture until fully coated.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 14 mins , Total Time : 25 mins , Servings : 12 donut holes , Calories : 95 , Net Carbs: 6g , Fats: 8g , Protein: 3g