Crafter of old school handwoven loop potholders.

Tag: pumpkin

Pumpkin Donuts

These are a good way to use up the rest of the pumpkin after making pumpkin brownies.

The original recipe is from https://detoxinista.com/pumpkin-spice-donuts-grain-free-nut-free/

1/4 cup coconut flour
1/8 tsp fine sea salt
1/2 tsp baking soda
1 tsp cinnamon
2 large eggs
1/2 cup pumpkin puree
1/4 cup coconut sugar or honey
1 teaspoon vanilla extract

Preheat the oven to 350 and spray a donut pan with non-stick cooking spray.

In a large bowl, combine the coconut flour, salt, baking soda, and cinnamon. Add the eggs, pumpkin puree, coconut sugar (or honey) and vanilla. Mix well.
Scoop into the donut pan.
Bake for about 20 – 25 minutes.
Cool for 5 minutes and move to a wired rack.
When completely cooled, top with your favorite frosting or glaze.
Makes 6 donuts.

Buttery Decorator Icing

2TBS butter, softened
1/4 tsp vanilla
1 cup powdered sugar
1 tbs milk

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Flourless Chocolate Pumpkin Brownies

This is a fantastic, grain free brownie recipe. It’s modified from the pumpkin brownie recipe at https://www.paleorunningmomma.com/triple-chocolate-pumpkin-brownies-paleo-nut-free/

1 large egg
1 cup pumpkin puree
1/4 cup coconut sugar
3 tablespoons pure maple syrup
3 tablespoons butter or refined coconut oil or ghee, melted
2 teaspoons pure vanilla extract
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips

Preheat the oven to 350 and line an 8″ x 8″ baking pan with parchment paper or spray with non stick cooking oil.

In a large bowl, mix together the egg, pumpkin, coconut sugar, maple syrup, butter( or oconut oil or ghee) and vanilla until smooth.
Add the cocoa powder, baking soda, salt. Mix well. Fold in the dark chocolate chips.

Bake for about 25 minutes until set in the center.

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