Grain-Free Pumpkin Donuts

GRAIN-FREE PUMPKIN DONUTS

Vegetarian | Grain-Free | Gluten-Free | Keto-Friendly | Servings: 10 Donuts | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 25 Minutes | Servings: 10 Donuts

Moist and tender Pumpkin Donuts made grain-free and gluten-free with an added boost of collagen protein! These pumpkin donuts are the perfect healthy treat for fall weekends!

• 2 eggs

• 1/2 cup coconut sugar

• 1/2 cup canned pumpkin purée

• 1/2 cup + 2 tbsp almond milk

• 1 tsp vanilla 1 tsp cinnamon

• 1/2 tsp baking soda

• 1/4 cup coconut flour

• 2 cups Purely Elizabeth Grain-Free Protein Pancake Mix

FOR TOPPING:

• 1/2 cup melted coconut butter

• Chopped pecans, optional

Preheat oven to 350°F and grease a donut pan with coconut oil. In a large bowl, beat together eggs and sugar until the sugar is well dissolved. Add pumpkin and stir well, then stir in almond milk, vanilla, cinnamon and baking soda. Fold in the coconut flour and pancake mix and stir until well combined.

Spoon batter into the prepared donut pan, or fill a piping bag with the batter and pipe it into the pan (mine made 10 donuts). Place in the preheated oven to bake for 25 minutes, or until a toothpick comes out clean. Let cool for 5 minutes and then remove from pan and cool on a wire rack.

Once donuts are cool, drizzle them with melted coconut butter and top with chopped pecans. Enjoy!

MORIAH BROOKE @MORIAH.BROOKE

Moriah Sawtelle is a photographer and marketer at her media company in the NYC food/ hospitality space and also the writer and recipe creator behind Ellefait.com, a blog about creative and elevated gluten-free cooking. Most days you’ll find her with coffee in one hand and a camera in the other, or running around town with her fur child/dog.

Moriah | Food Photographer Food/restaurant photographer & recipe dev @bedit_co No gluten, dairy, or refined sugar tap.bio/@moriah.brooke