Baked Pumpkin Doughnuts
Moist, quick and easy to make, refined sugar free
Ingredients
Doughnut
- 3 tablespoons coconut butter melted
- 1/2 cup all- purpose flour
- 1/2 cup cake flour or sub for a total of 1 cup of all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 3/4 teaspoon pumpkin pie spie
- 2 tablespoons buttermilk or whole milk
- 1/2 cup canned pumpkin
- 1/4 cup coconut sugar (can sub light brown sugar)
- 2 tablespoons honey (or maple syrup or blended dates)
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
Maple Glaze
- 1/2 cup sifted confectioners sugar
- 2 tablespoons maple syrup or to desired consistency
- pinch of salt
Instructions
Doughnut
- Preheat oven to 400°F
- Melt coconut butter or coconut oil and set aside to cool
- Combine flour, baking powder, salt, cinnamon and pumpkin spice in a bowl and whisk ingredients
- In a separate bowl- combine cooled coconut oil or butter, canned pumpkin, sugar, egg, buttermilk, honey, and vanilla extract
- With a spatula, combine wet and dry ingredients until combined. Be careful to not over mix, as this can create a dense doughnut
- Spray the doughnut pan with coconut oil, using a piping bag or ziplock bag- fill with batter and cut the tip to pipe batter evenly into baking pan
- Bake for 7-8 minutes, or until the doughnut springs back. Or insert toothpick, should come out clean. Allow to cool in the baking pan for 1 minute before cooling on cooling rack.
- While doughnuts cool, make the glaze. Combine powdered sugar and maple syrup to your desired consistency and whisk with a fork. Dip cooled doughnuts and enjoy!