Ingredients
Scale
For the Donuts:
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
For the Cinnamon Sugar Coating:
- 2 tbsp coconut oil, melted
- 1/4 cup coconut sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 12–15 minutes, or until the donuts spring back when lightly touched.
- Allow donuts to cool for 5 minutes before removing from the pan.
- Mix coconut sugar and cinnamon in a shallow bowl.
- Brush each donut lightly with melted coconut oil, then coat in the cinnamon sugar mixture.
- Serve warm or at room temperature.
PREP TIME & NUTRITION:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 10 donuts
- Calories: 165
- Net Carbs: 22g
- Fats: 7g
- Protein: 4g