Preheat oven to 325°F
1/2 c. coconut flour, firmly packed (87 grams)
1/2 t. sea salt
1 t. ground cinnamon
1/4 t. ground nutmeg
1/2 t. ground allspice
1/4 t. ground cloves
1/4 t. ground ginger (optional)
Measure all dry ingredients (coconut flour down to ginger) in a large mixing bowl
Mix together and set aside.
In separate bowl blend:
3 large whole eggs (150 grams)
1 c. cooked pumpkin
Add to egg mixture and whisk together:
1/3 c. virgin coconut oil, melted
1/4 c. raw honey
1 t. vanilla extract
Now add dry ingredients to wet
- Using a hand mixer, blend until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency.
- Allow the batter to sit for a minute so that the coconut flour can absorb the liquids.
- Use coconut oil to grease a mini muffin tin.
- Measure out two tablespoons of batter for each popper.
- The batter should be of the consistency where you can pick it up in your hands and form into a little ball.
- Drop into the muffin tins. I don't advise using cupcake papers for this recipe.
- Bake for 20 minutes.
1 T. coconut oil (or butter)
1 ½ T. honey
½ teaspoon cinnamon
For the topping mix 1 tablespoon melted coconut oil with 1 tablespoon honey and 1/2 teaspoon ground cinnamon.
As soon as donuts are removed from the oven, drizzle ¼ teaspoon of the topping mixture on each popper. The topping will melt into the popper and will also spill down and soak into the bottom.
Baker's Dozen Pumpkin Treats Vol. 2 | Starlene D. Stewart | starlene.com