- 1/4 cup coconut flour, sifted (I use this brand)
- 1/2 tsp baking soda
- 1/2 tsp unrefined salt (like this)
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/2 tsp cardamom powder
- 1/8 tsp nutmeg
- 1/8 tsp clove
- 3 eggs
- 1 TBS coconut oil, melted (I use this one)
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree (I use this brand)
- coconut oil for greasing donut pan (like this)
- OPTIONAL for topping: 1/4 cup coconut sugar (like this) and 1 tsp cinnamon powder
- Preheat oven to 350’F and LIBERALLY grease donut pan.
- Combine coconut flour, baking soda, salt, and spices in a large bowl. Set aside.
- In another bowl, whisk together eggs, coconut oil, maple syrup, and vanilla extract. Add pumpkin puree and whisk again.
- Add wet ingredients to the dry, mix until well incorporated, and allow to sit for a couple of minutes to let the coconut flour absorb.
- Place the batter in a piping bag or a large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
- Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle. (Do not overfill as they will be hard to remove from pan)
- Bake for 18 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
- Remove from oven and allow to cool. Gently remove from donut pan and dip into optional cinnamon coconut sugar. (Combine coconut sugar and cinnamon in a shallow bowl. Dip each donut to cover)
For best results, dip the donuts in the cinnamon coconut sugar just before serving. Due to the nature of the coconut sugar, it will absorb the moisture from the donut and not be as visible.