We have tried some of the gluten-free donut options out there and find them too sweet. When I found some super cool donut molds, (in regular and mini size), I just knew I needed to find a suitable recipe. It didn’t take much. In fact you can use basically any muffin recipe and turn them into donuts. According to my kids, these taste much different than my pumpkin muffins (even though it’s the exact same recipe).
- 6 eggs*
- 1/3 cup melted coconut oil or 1/3 cup sour cream
- 1/3 cup pumpkin puree
- 1/2 cup minus 1 Tbsp coconut flour
- 1/4 cup honey, maple syrup or a sprinkle of green leaf stevia
- 2 Tbsp cinnamon
- 1 tsp unrefined sea salt
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp baking soda
*If using stevia, you might need 7 or 8 eggs. You want the batter to be somewhere between pourable and spoonable. Too thick and the donuts will be dense, too thin and they will be too wet.
- Blend all ingredients in food processor or with immersion blender.Scoop into greased donut molds.
- Bake at 350°F for 25 minutes (mini donuts) or 35 minutes (regular size).
- For the frosting, melt 1/2 cup coconut oil. Stir in 1/2 cup roasted carob powder and 1 Tbsp honey. (The honey is optional.) Pour or spoon onto donuts and refrigerate until set.