Sunday, November 20, 2016


Alright y'all...


Make them and THANK me later!!!

Doughnut Ingredients: 

  • 4 eggs (preferably room temperature)
  • 1/2 cup almond milk (I suppose you could use coconut milk, but I did not)
  • 1/3 cup grade A maple syrup
  • 1/2 cup pumpkin puree (if using an actual pumpkin puree, non-canned, make sure it you take out the excess liquid)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 3/4 cup almond flour 
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon (I used a slight more)
  • 1/4 teaspoon salt
For the cinnamon "sugar" coating
  • Melted coconut oil (I used about 2 large tablespoons)
  • A handful of fine coconut sugar (about 1/4 cup). You do not need to do this but I blended the coconut sugar in a food processor to make it a finer crystal than how you purchase it
  • Cinnamon to "taste" (about 1 Tablespoon)


  1. Preheat oven to 350 degrees F.
  2. Beat eggs, Almond milk, maple syrup, pumpkin, coconut oil, almond butter and vanilla... Mix well. I used my kitchen aid, you could also use a hand mixer. Blend until smooth...
  3. Add the remaining ingredients and mix with a spatula until combine
  4. Spoon batter into well greased doughnut pan 
  5. Bake about 20 minutes (until a toothpick comes out clean)
  6. Let cool for 10ish minutes
  7. While you are waiting for it to cool... Combine the coconut sugar and cinnamon in a shallow dish
  8. Brush melted coconut oil all over the doughnut and then coat with with cinnamon and sugar mixture
  9. SERVE


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