Preheat oven to 325°F

Ingredients

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

  1. 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.
  2. Allow the batter to sit for a minute so that the coconut flour can absorb the liquids.
  3. Use coconut oil to grease a mini muffin tin.
  4. Measure out two tablespoons of batter for each popper.
  5. The batter should be of the consistency where you can pick it up in your hands and form into a little ball.
  6. Drop into the muffin tins. I don't advise using cupcake papers for this recipe.
  7. Bake for 20 minutes.

 

Topping:

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

Ingredients

Directions

Pumpkin Doughnut Bites