By Chef Meaghan Hurn of Consulting Chef Services
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1/4 cup coconut flour
1/8 teaspoon fine sea salt
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
2 large eggs
1/2 cup pumpkin puree
1/3 cup honey (look for local raw honey)
1 teaspoon vanilla extract

Optional: Coconut sugar, for dipping


  1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
  2. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, honey and vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter– it helps break up any coconut flour clumps.
  3. For easy piping, transfer the batter to a plastic storage bag and cut off the tip to make a piping bag. Pipe the batter into each donut well, being careful to not overfill. You don’t want the batter to overflow and ruin the donut-shape.
  4. Bake at 350F for about 20 minutes, or until golden. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
  5. If you’d like a sugar-coated treat, dip each donut (while they’re still slightly warm) into a dish of granulated coconut sugar.
  6. Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.

Substitution Notes:

  • Do not attempt to substitute any other flour for coconut flour– it is uniquely absorbent. The recipe will not work with any other type of flour.
  • Flax eggs will most likely NOT work in this recipe. The result will probably be mushy.
  • Maple syrup could be substitute for the honey, but if you’d like to try a sugar-free option, like stevia, you’ll have to experiment. Try adding a bit of extra moisture to compensate for the lack of liquid sweetener.