Pumpkin Breakfast Donuts

21 Aug Pumpkin Breakfast Donuts

Prep Time: 25 Minutes | 6 Servings

Ingredients:

• 1/2 cup Oat Flour
• 1/2 cup Chia Seeds
• 1/4 cup Monk Fruit Sweetener
• 1 1/2 tsp Baking Powder
• 1/8 tsp Sea Salt
• 2 tsp Pumpkin Pie Spice
• 2/4 cups Unsweetened Almond Milk
• 2 tbsp Coconut Oil (melted)
• 1/2 cup Pureed Pumpkin
• 2 tbsp Coconut Butter (melted)

Directions:

1. Preheat your oven to 350ºF (177ºC) and lightly grease your donut pan.
2. In a large bowl, combine the oat flour, chia seeds, monk fruit sweetener, baking powder, sea salt, and pumpkin pie spice.
3. Add the almond milk, coconut oil, and pumpkin puree. Mix well and transfer to a piping bag or a large ziploc bag with the corner sliced off. Pipe the batter into the donut pan using a circular motion.
4. Bake for about 15 minutes, or until golden brown. Remove from oven and let cool. Once cooled, drizzle with melted coconut butter. Enjoy!

Notes:

• No Donut Pan: Use a muffin tin instead.
• NO Monk Fruit Sweetener: Use coconut sugar instead.
• Storage: Store in an airtight container in the fridge up to 4 to 5 days, or freeze for longer.
• Serving Size: One serving is equal to one donut.

Nutrition: (Amount Per Serving)

• Calories = 209
• Fat = 14g
• Saturated Fat = 7g
• Trans Fat = 0g
• Carbs = 25g
• Fiber = 7g
• Sugar = 1g
• Protein = 5g
• Cholesterol = 0mg
• Sodium = 192mg
• Vitamin A = 3234IU
• Vitamin C = 1mg
• Calcium = 221mg
• Iron = 3mg