Finally! A healthier pumpkin doughnuts to fulfill your Fall-baking cravings! Like my other recipes, this is a simple, healthier, and delicious recipe that you can whip together in minutes. Serve with a hot cup of joe and enjoy on a rainy day! Or any other day for that matter ;)
Baked Cinnamon Sugar Pumpkin Spice Doughnuts
Makes 8 mini doughnuts or 6 regular doughnuts
1 cup almond flour
2 Tbsp coconut flour
1/2 Tbsp pumpkin pie spice
1 tsp baking powder
Dash of salt
1/2 cup pure pumpkin
1/4 c brown sugar
2 Tbsp coconut oil, melted and cooled
1 tsp vanilla extract
Pre-heat oven to 350 degrees F.
Grease donut pan with non-stick spray and set aside.
In a large bowl, combine pure pumpkin, brown sugar, egg, cooled coconut oil, and vanilla extract in a bowl. Mix until well-combined.
In another large bowl, combine remaining dry ingredients.
Pour dry ingredients into the wet ingredients and stir until well combined. The mixture should have a thick dough-like consistency.
Transfer the dough to a seal-able bag or piping bag. Cut the tip and the squeeze the mixture out into each doughnut well.
Bake in the oven for about 10-12 minutes or until toothpick comes out clean.
While the doughnuts cool, combine 2 Tbsp cane sugar and 1/2 tsp cinnamon in a shallow bowl or plate.
After doughnuts have cooled for about 10 minutes, remove them from the pan and coat them with cinnamon sugar mixture.
Let me know how you like this recipe, and tag me on Instagram when you make it!