Call me basic for all the pumpkin loving, but I DGAF because it’s actually REALLY good for you.
100% real pumpkin has so many health benefits: sharper vision, better immunity, aids in weightless, lowers cancer risk, younger looking skin + may help treat diabetes.
Canned pure pumpkin is something that is always in our pantry. It’s one of the many staples that I cannot live without. I put it in my coffee, yogurt, pancakes, oats or just kinda spoon feed it to myself on occasion.
These pumpkin donut holes have 100% real pumpkin and contain no gluten, dairy or refined sugar. You betcha I was enjoying these with my morning coffee every day.
Pumpkin Donut Holes:
3/4 cup almond flour
1/4 cup coconut flour
1 1/4 TSP baking soda
4 TSP pumpkin pie spice
1/4 TSP pink Himalayan salt
4 LRG eggs at room temp
7 TBSP coconut oil
1/2 cup pure, organic maple syrup
2 TBSP coconut sugar + 1/3 cup to roll the donut holes in
1/2 100% real canned pumpkin
3 TSP pure vanilla extract
2 TSP cinnamon to roll the donut holes in
Preheat oven to 350 degrees F and prep your mini muffin tin with liners (I happened to misplace mine recently so I used a heart shaped mold)
Mix together almond flour, coconut flour, baking powder, pumpkin spice and himalayan salt.
In another bowl, mix eggs, coconut oil, maple syrup, coconut sugar, pumpkin and vanilla.
Add the dry mixture to the wet and stir well. Pour evenly into muffin liners filling about 95% of the way full.
Bake for about 12 minutes. Mine took a a few minutes longer so just begin watching them around the 12 min mark.
Once baked, let them cool for at least an hour or two. When you’re ready to service, combine the coconut sugar with the cinnamon and roll the donut holes in it.
Serve right away and ENJOY.
My mouth is watering as I write this up. Looks like I need to bake some more ASAP.