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Ingredients
- 1 cup whole wheat flour
- 3/4 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 egg
- 1 cup canned pumpkin
- 1/2 cup almond milk
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
Details
Servings 24
Preparation time 12mins
Cooking time 25mins
Adapted from shrinkingkitchen.com
Preparation
Step 1
Preheat the oven to 350F. Spray a mini muffin tin with non-stick spray (I used coconut oil spray). In a large bowl, whisk together the flours, baking powder, salt and pumpkin pie spice.
In a smaller bowl, mix the syrup and coconut oil. Then whisk in the egg, almond milk and finally the pumpkin. Pour the wet ingredients into the dry and stir till just combined.
Using a 1 tablespoon scoop (or just a tablespoon if that's what you have), measure the batter into the muffin tin. Slide the tin into the oven and bake for 11-13 minutes, until lightly firm to the touch. Remove the donuts and allow them to cool for a few minutes.
While they're cooling, mix the coconut sugar and cinnamon on a small plate. When the donuts are just cool enough to handle, roll them around in the cinnamon sugar mixture.
Serve warm with a hot cup of coffee or tea!
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