Ingredients
• 1 ½ cups almond flour (fine)
• ¼ cup coconut flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ¼ tsp cinnamon
• ⅓ cup canned pumpkin puree (unsweetened)
• 3 large eggs
• ¼ cup melted butter or coconut oil
• ¼ cup granulated erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Optional: 2 tbsp powdered erythritol + cinnamon (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini donut pan or line with non-stick spray.
- In a bowl, whisk almond flour, coconut flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, mix pumpkin, eggs, melted butter, sweetener, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined (batter will be thick).
- Spoon or pipe batter into the donut pan, filling each about ¾ full.
- Bake 12–15 minutes, until golden and a toothpick comes out clean.
- Let cool 5 minutes in the pan, then gently remove and transfer to a wire rack.
- Optional: Dust with powdered erythritol and cinnamon while still warm.
✨ Serve with coffee or tea—soft, moist, and full of pumpkin spice!
💡 Make ahead: Store in the fridge up to 5 days or freeze for longer. Reheat briefly before serving.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 14 mins , Total Time : 24 mins , Servings : 6 (2 mini donuts per serving) , Calories : 180 per serving , Net Carbs: 4g , Fats: 15g , Protein: 6g