Photo by Alice Pasqual on unsplash.com 

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.