Description
Delicious and guilt-free pumpkin donut holes topped with a sweet maple glaze, perfect for the fall season.
Ingredients
Scale
- 1/4 cup coconut flour
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tablespoons honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 tablespoon melted coconut butter
- 1 tablespoon maple syrup (for the glaze)
- 1 tablespoon dairy-free milk
Instructions
- Preheat your oven to 160C/350F and grease a mini muffin tray.
- Whisk together the eggs, pumpkin puree, maple syrup, and vanilla until smooth.
- Add the coconut flour, pumpkin spice, cinnamon, and baking powder, mixing until combined.
- Fill each mini muffin hole with batter about 3/4 full.
- Bake for about 15 minutes or until a toothpick comes out clean.
- While they bake, combine melted coconut butter, maple syrup, and dairy-free milk in a small bowl.
- Let the donuts cool for 5 minutes, then dip in glaze and serve warm.
Notes
Ensure all ingredients are at room temperature for smooth mixing. Store at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 60
- Sugar: 4g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 30mg