Servings: 6
Calories: 83kcal
Ingredients
- 1/4 cup coconut flour sifted
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/8 tsp nutmeg
- 1/8 tsp clove
- 3 eggs
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree, fresh baked or organic canned please be sure to strain if using fresh
- coconut oil for greasing donut pan
Instructions
- Preheat oven to 350’F and liberally grease donut pan
- Combine coconut flour, baking soda, salt, and spices in a large bowl. Set aside
- In another bowl, whisk together eggs, coconut oil, and vanilla extract. Add pumpkin puree and whisk again
- Add wet ingredients to the dry, mix until well incorporated, and allow to sit for a couple of minutes to let the coconut flour absorb
- Place the batter in a piping bag or a large Ziploc bag with the end cut off the end so there’s about a 1/2-inch opening
- Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle. (Do not overfill as they will be hard to remove from pan)
- Bake for 18 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown
- Remove from oven and allow to cool
Nutrition
Calories: 83kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 328mg | Potassium: 72mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3296IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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