Ingredients
Scale
- 1 cup whole wheat flour
- ½ cup almond flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 large egg
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 tbsp unsweetened almond milk
Cinnamon Coating:
- 1 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a bowl, whisk together the whole wheat flour, almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, mix the pumpkin puree, maple syrup, egg, coconut oil, vanilla, and almond milk until smooth.
- Combine the wet and dry ingredients until just incorporated.
- Fill each mini muffin cup about ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donut holes cool for 5 minutes.
- Brush each donut hole lightly with melted coconut oil.
- Toss them in the cinnamon and coconut sugar mixture until evenly coated.
- Serve warm or at room temperature.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 24 donut holes
- Calories: 75
- Net Carbs: 8g
- Fats: 4g
- Protein: 2g