I wanted to make something a little sweet for my family, and I had some leftover pumpkin powder from last year’s dehydrating batches.
I was looking for coconut oil, but couldn’t find it so I used coconut manna instead. I’m not going to clutter up this page with a bunch of mumbo jumbo. If this sounds good for you, give it a try!
Coconut Pumpkin Cake Donuts
- 135 g spelt grain
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp cinnamon
- 1 dash cardamom
- 1 dash ginger
- 1 dash clove
- 50 g coconut syrup
- 100 g pumpkin puree (50g pumpkin powder + 50 g water)
- 200 g whole milk (or sub half the milk for pumpkin puree)
- 2 eggs
- 50 g white chocolate chips
- 100 g coconut manna
- Mill the flour.
- Preheat the oven to 350 F.
- Add the dry ingredients to the flour and combine well with a whisk.
- Add the remaining ingredients and mix well, but do not overmix. Just until combined.
- Brush each well of the donut pans with oil.
- Use a pastry bag to pipe the batter into the donut hole impressions.
- Bake 15 minutes, removing from the oven when the center of the donut is 200 F.
- Remove from the pan and let cool.
- Place each donut into coconut sugar and cinnamon mixture for a light dusting, or cover each donut with a glaze. Make a glaze by mixing 1/4 cup of powdered sugar with 1-2 tsp of water.
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