Description
Perfectly spiced and generously glazed healthier baked pumpkin mini donuts.
Ingredients
- 1 whole Large Egg
- 2 Tablespoons Melted Coconut Oil, Plus More For Greasing Donut Pan
- 5 Tablespoons Pureed Pumpkin
- ¼ teaspoons Real Vanilla Extract
- ¼ cups Coconut Sugar
- ½ cups White Whole Wheat Flour
- ¼ teaspoons Baking Powder
- ⅛ teaspoons Baking Soda
- ¼ teaspoons Fine Grain Sea Salt
- ½ teaspoons Pumpkin Pie Spice
- FOR THE GLAZE:
- 1 Tablespoon Coconut Butter
- 2 teaspoons Real Maple Syrup
- ⅛ teaspoons Ground Cinnamon
- 2 Tablespoons Unsweetened Plain Almond Milk
Preparation
Preheat toaster oven to 400ºF and grease a 12-cavity mini donut pan.
In a medium bowl, mix together egg, coconut oil, pumpkin and vanilla until well combined. Stir in coconut sugar. Sprinkle flour, baking powder, baking soda, salt and pumpkin pie spice over mixture and stir just until combined.
Spoon or pipe batter into the prepared mini donut pan. Bake at 400ºF for 8–9 minutes until a toothpick inserted comes out clean. Allow donuts to cool in pan for 5 minutes, transfer to a wire rack to cool completely before glazing.
To prepare the glaze, combine coconut butter, maple syrup and ground cinnamon. Stir in almond milk 1 teaspoon at a time until desired thickness is achieved. Pour over cooled donuts or dip donuts in glaze. Return donuts to wire rack until glaze has dried and set, about 30 minutes depending on the room’s temperature.
