'Timbits'- Paleo Pumpkin Spice Donut Holes with Dark Chocolate Glaze

By court15smith

Ingredients

• 5 large eggs
• 1/2 cup Silk almond milk
• 1/2 cup pure maple syrup (or honey)
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 3/4 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon sea salt
• Chocolate Glaze
• 1/4 cup Enjoy Life chocolate chips ,melted
• 1 1/2 teaspoons coconut oil, melted
• 1 teaspoon honey

Details

Servings 1
Adapted from taylorrmade.wordpress.com

Preparation

Step 1

Turn on cake pop/donut hole maker and grease/oil the insides well. (You could also use a donut pan for regular size donuts and cook them at 350 for 20 minutes).

Mix the eggs, almond milk, pumpkin, maple syrup, coconut oil and vanilla in a blender and blend until the mixture gets frothy, about 20-30 seconds (depending on your blender).

Add the dry ingredients, then blend for another 20-30 seconds, or until all ingredients are thouroughly mixed (Stopping to scrape down the sides of the blender may be necessary).

Pour batter in donut hole maker, filling each hole about 3/4. Close lid and bake for about 5 minutes (time may vary from machine to machine, so you may want to test one or two out to find a good time before putting a whole batch in).

Remove from donut hole maker and place on a cooling rack and allow to cool completely.

For the glaze, mix melted chocolate, coconut oil, and honey together in a small bowl. Individually dip the tops of each donut and then return to cooling rack for 10 minutes to allow glaze to set. Then, transfer donuts to refrigerator to allow the glaze to harden.