Ohh boy have I got a good one for you. These mini Pumpkin Spice Donuts are soft, fluffy and contain hints of caramel from the coconut sugar and all the fall flavors you'd except from a dessert in November.
Made with minimal ingredients and ready in 20 minutes these Mini Pumpkin Spice Donuts are:
Soy Free
Refined Sugar Free
Grain Free
Paleo
Nut Free
I baked these in my mini donut mould, but feel free to use a larger mould and just extend the cooking time by 5 or so minutes.
Makes 8 Mini Donut
What you'll need
Batter:
1/2 cup cassava flour
1/3 cup Brandless coconut sugar
2 tsp pumpkin spice (or use 1 tsp cinnamon & 1 tsp nutmeg)
1 tsp baking powder
Pinch sea salt
2 eggs
1 tsp vanilla
1/4 cup melted Brandless coconut oil
1/3 cup pumpkin puree
Icing:
2 tbsp melted coconut butter
2 tbsp Brandless honey
2 x ziplock or piping bag
What to do:
Preheat oven to 350F bake
Lightly grease your donut mould, set aside.
In a medium bowl mix together your flour, sugar, pumpkin spice, baking powder & salt
In a separate bowl whisk together your eggs, coconut oil, pumpkin puree and vanilla
Add the wet ingredient to the dry, mix well.
Transfer batter to a ziplock bag or piping bag with the corner cut off. You want to cut a large enough hole so that the batter comes out thick enough to fill the mould.
Gently squeeze the batter around each donut mould, ensuring its only 1/2-3/4 of the way full. The batter will rise during the cooking process.
Bake for 12 minutes
Remove from the oven and transfer to a cooling rack
if you only have a 6 mould tin like me use the rest of the batter to make the last 2 donuts.
While the donuts are cooling, make your icing by gently heating the coconut butter and honey together, whisk well and transfer to a piping bag or ziplock bag with the corner cut off.
This time, make a very small cut as the icing will be pretty runny.
Pipe away and make whatever shape you'd like, I did a classic squiggle.
Enjoy immediately, or store in an airtight container on the counter.
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