GF Pumpkin Donuts with Maple Almond Butter Glaze (Paleo, DF, Oil-Free)
Author: Unconventional Cooks
Serves: 6 Donuts
- ¼ cup coconut flour
- ⅛ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 2 eggs
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- 1 tsp vanilla
- Maple Almond Butter Frosting:
- 2 tbsp vanilla almond butter
- 1 tbsp maple syrup
- 1 tbsp almond milk
- Preheat oven to 350F.
- Mix together the dry ingredients. Add in the eggs, pumpkin, honey and vanilla.
- Mix well and break up any clumps to form as smooth batter.
- Spray a donut pan generously with cooking oil. Divide the batter into 6.
- Flatten the tops of the donut by running a wet finger along.
- Bake for 20 minutes. Cool and remove the doughnuts.
- Mix together the ingredients for the frosting. Spread onto the doughnuts and serve!
Serving size: 6 Calories: 149 (Frosting included) Fat: 5.9g Carbohydrates: 24.5g Sugar: 15.7g Sodium: 193mg Fiber: 6.6g Protein: 5.9g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/10/30/gluten-free-pumpkin-donuts-with-maple-almond-butter-glaze-df-oil-free/
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