Paleo Pumpkin Doughnuts (egg-free)
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Dessert
Yield: 6 doughnuts
Ingredients
- ⅓ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, softened
- 1 teaspoon vanilla extract
- 1-1/2 cups almond flour
- 3 tablespoons collagen peptide powder
- 2 tablespoons tapioca strach
- 1 teaspoon baking powder
- Coconut oil, for coating
- Coconut sugar, for coating
Instructions
- Preheat the oven to 350° Fahrenheit and grease a doughnut pan.
- In a mixing bowl, mix together the pumpkin, maple syrup, coconut oil, and vanilla extract.
- Add the almond flour, collagen, tapioca starch, and baking powder; mix well.
- Scoop batter into a large plastic Ziploc bag and cut about ½" of the tip of the bag off to create a piping bag.
- Pipe batter evenly into 6 doughnut "cups" in the doughnut pan.
- Bake for about 20 minutes.
- Cool and remove from pan.
- Brush doughnuts with melted coconut oil and dust with coconut sugar.
Recipe by Create Delicious at https://createdelicious.com/paleo-pumpkin-doughnuts-egg-free-cook-paleo-name-change/