Better Body Clinical Nutrition


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Pumpkin Donuts

Monday, May 15, 2023 3:02 PM

Photo by Alice Pasqual on 
Coconut oil for greasing the pan
5 Lg eggs 
½ cup coconut milk (full fat) 
½ cup pumpkin puree 
¼ to ½ cup maple syrup (to taste) 
¼ cup coconut oil melted 
1 tsp vanilla extract 
¾ cup blanched almond flour 
½ cup coconut flour 
1 tsp baking soda 
2 tsp pumpkin spice 
¼ tsp sea salt 
• Preheat oven to 350o F 
• Grease a 12 cavity doughnut pan 
• Place the eggs, coconut milk, pumpkin puree, maple syrup, oil and vanilla in a blender or mix with a handheld mixer until frothy about 15 seconds
• Add the dry ingredients and blend on low for 10 seconds, then on high for about 20 seconds 
• Pour the batter into the pan, filling each cavity 2/3 full 
• Bake for 20 minutes 
• Let cool for 10 minutes before gently removing the doughnuts from the pan 
• Cool completely on a cooling rack 
Chocolate glaze if desired.
¼ cup chocolate chips (Lilly’s are sugar free) 
1 ½ tsp coconut oil 
1 tsp honey 
• Mix all ingredients in a small pan and put on low heat while mixing to melt the chocolate and mix all the ingredients together
• Dip the top of each doughnut in the glaze, then return to the cooling rack. 
• Refrigerate for 15 minutes until the glaze has hardened. 
Keep in an airtight container in the refrigerator for up to 1 week.