coconut oil spray (for greasing the pan)
5 large eggs
1/2 cup coconut milk
1/2 cup canned pumpkin puree
1/2 cup maple syrup or honey
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3/4 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon sea salt
Dark Chocolate Glaze:
1/4 dark chocolate, chopped and melted
1 1/2 teaspoons coconut oil, melted
1 teaspoon honey
1.) Preheat the oven to 350 degrees Farenheit. Grease 2 6-cavity donut pans (or 1 12-cavity pan).
2.) Place the eggs, coconut milk, pumpkin, maple syrup, oil, and vanilla in a food processor and blend until frothy (about 20 seconds).
3.) Add the dry ingredients and blend the mixture on low for about 10 seconds, then on high for about 20 seconds.
4.) Pour the batter into the donut pan, filling each cavity about 2/3 full.
5.) Bake for 20 minutes. Let the donuts cool in the pan for about 10 minutes before transferring to cooling racks to cool completely.
6.) For the glaze: Combine all of the ingredients in a small bowl and whisk until smooth. After the donuts have cooled completely, dip the top of each in the glaze and rotate to remove excess.
Recipe adapted from Danielle Walker’s Against all Grain