It’s OFFICIALLY the first day of fall so I’m kicking off this new season with a cleaned-up version of Pumpkin Donut Holes! I found this recipe from texaserinbaking.com and really just added cinnamon to the batter bc I don’t feel like any pumpkin recipe should skip cinnamon!
There are SUPER tasty, gluten-free, dairy-free, and grain-free! Perfect for my paleo’s out there!
Ingredients:
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1 1/4 tsp baking soda
- 3 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp Himalayan salt (or regular)
- 4 eggs
- 7 tbsp coconut oil, melted
- 1/2 cup pure maple syrup
- 2 tbsp coconut sugar
- 1/2 cup canned pure pumpkin (NOT pumpkin pie filling)
- 2 tsp vanilla
- For cinnamon-sugar coating: 1/3 cup coconut sugar and 1 1/2 tsp cinnamon
directions
- Preheat oven to 350
- Coat a mini muffin tin with coconut oil
- In a large bowl mix the dry ingredients: coconut flour through salt
- In a separate bowl mix the wet ingredients: eggs through vanilla
- Pour wet ingredients into dry and mix completely
- Spoon batter into muffin tin
- Bake for about 11 minutes, until toothpick comes out dry
- Cool on a wire rack for 1 hour
- In a small bowl combine coconut sugar and cinnamon for coating
- Toss cooled donut holes in cinnamon sugar
ENJOY!
xoxo, Jen
Store any extras (if there’s any!) in an airtight container. I popped mine into the fridge to extend but that’s not required
Jennifer Morrow Fitness 