By Chef Meaghan Hurn of Consulting Chef Services www.consultingchefservices.com

Ingredients:
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
Directions:
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Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
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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.
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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.
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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.
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If you’d like a sugar-coated treat, dip each donut (while they’re still slightly warm) into a dish of granulated coconut sugar.
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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.
I need these paleo pumpkin donuts in my life!
Honestly, they were SO good and fairly easy to make. The hard part is waiting for them to bake while your house starts to smell like pumpkin!