I’m not all about salads and avocados LOL. I’m human just like you and I love the decadent desserts too, and I love these pumpkin donuts!
Benefits of Baking at Home
- Contributes to healthier diets – Here you can choose healthier options and healthier ingredients, remove sugar and additives and keep you living a healthy lifestyle.
- Reduces calorie consumption – Yup, without all the processed sugar and more whole foods, you won’t be consuming unnecessary calories.
- Saves money – This is always a good thing, a batch of homemade muffins are a fraction of the price of storebought.
- Gives us more control – Controlling the ingredients to suit our dietary needs is always a huge benefit. Do you need egg-free, dairy-free, gluten-free, nut-free… there are 100s of healthy recipes that suit your dietary needs.
- Brings joy – Yes it does! Get the family involved, have fun with it, be creative and see what delicious masterpieces you can create!
“Save me the middle of the donut”
My Grandfather would say that during many Sunday family dinners when I was a litter girl. Tim Horton donuts were often on the dessert menu.
What I remember most about my Grandfather is that he always made me laugh… and every Sunday I was sure to “save him the middle of my donuts”!!?
Pumpkin Donuts
I’m pretty sure if he saw these Pumpkin donuts on a plate, he would not only want the middle of my donut but the entire thing. Enjoy the recipe!!
| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings |
Servings
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Ingredients
- 1/2 cup Oat Flour
- 1/2 cup Chia seeds
- 1/4 cup Monk Fruit Sweetener
- 1 1/2 tsps baking powder
- 1/8 tsp Sea Salt
- 2 tsps pumpkin pie spice
- 2/3 cup Unsweetened Almond Milk
- 2 tbsps Coconut Oil melted
- 1/2 cup Pureed Pumpkin
- 2 tbsps Coconut butter melted
Ingredients
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Instructions
- Preheat your oven to 350ºF (177ºC) and lightly grease your donut pan.
- In a large bowl, combine the oat flour, chia seeds, monk fruit sweetener, baking powder, sea salt, and pumpkin pie spice.
- Add the almond milk, coconut oil, and pumpkin puree. Mix well and transfer to a piping bag or a large Ziploc bag with the corner sliced off. Pipe the batter into the donut pan using a circular motion.
- Bake for about 15 minutes, or until golden brown. Remove from the oven and let cool. Once cooled, drizzle with melted coconut butter. Enjoy!
Recipe Notes
- No Donut Pan Use a muffin tin instead.
- No Monk Fruit Sweetener Use coconut sugar instead.
- Storage Store in an airtight container in the fridge up to 4 to 5 days, or freeze for longer.
- Serving Size One serving is equal to one donut.