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Pumpkin Spice Mini Donuts (AIP, Paleo)

An AIP friendly Pumpkin Spice Donut and Glaze
Course Dessert, Snacks
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 18 mini donuts

Ingredients

Donuts

  • 1/2 cup coconut milk
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp alcohol free vanilla
  • 3/4 cup tiger nut flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp mace
  • 1/4 tsp cloves
  • 1/8 tsp salt
  • 1/4 cup water for gelatin egg
  • 1 Tbsp Great Lakes Gelatin Red can

Glaze

  • 2 Tbsp coconut butter (manna)
  • 2 Tbsp maple syrup or honey
  • 1 Tbsp coconut oil, melted
  • 1/4 tsp alcohol free vanilla
  • 1/8 tsp cloves, mace, ginger
  • 1/4 tsp cinnamon

Instructions

Donuts

  1. Preheat the oven to 350 degrees and grease the insides of your mini donut pan using coconut oil.
  2. Mix all of the wet ingredients (coconut milk, pumpkin, maple syrup, coconut oil, and vanilla) in a large bowl. Whisk until mixed thoroughly.
  3. In a medium sized bowl, mix the dry ingredients (tiger nut flour, coconut flour, baking soda and spices). Stir until fully mixed.
  4. Add the dry ingredients to the wet ingredients. Stir until dry ingredients are fully incorporated into the batter.
  5. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
  6. Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
  7. Spoon the batter into the donut pan filling the donut holes 3/4 of the way full.
  8. Place in the oven on the middle rack and bake for 20 minutes. Cool in the pan for 10 minutes and then remove from the pan onto a cooling rack and cool completely.

Glaze

  1. In a small pan over low heat, soften the coconut butter and the coconut oil. This can also be done in a microwave in a glass bowl/jar.

  2. Once softened, remove from heat and add the rest of the ingredients and stir until smooth. Add more coconut oil if the glaze is too thick (it should be slightly runny).

  3. Pour the glaze onto a flat plate and then glaze the cooled donuts by dipping the donuts one at a time and turning them as you dip to get rid of any excess glaze and to fill any sparse spots.

  4. Place on a cooling rack for 10 minutes and then put in the fridge for 20-30 minutes so that the glaze will harden.
  5. Store in a glass container in the refrigerator for 3-4 days.