1/2 cup cassava flour

1/2 cup blanched almond flour

1/2 cup tapioca flour

1/2 cup monk fruit granules or coconut sugar

1/2 cup organic pumpkin puree

1/4 cup monk fruit syrup or maple syrup

2 large eggs

2 tablespoons pumpkin pie spice  

2 teaspoons vanilla extract

2 teaspoons baking powder

1 teaspoon sea salt

Cinnamon Sugar Topping:

1 tablespoon monk fruit granules or coconut sugar

1/2 tablespoon ground cinnamon


Preheat oven to 350 degrees. Spray or lightly grease a donut tin with coconut oil or ghee.

In a food processor combine all the ingredients until the batter is well combined and smooth.

Fill a pastry bag or plastic bag with the batter, cut a small hole at the point then squirt the batter into a donut tin and fill 3/4 the way full.

Place in the oven and bake for 15 minutes. In a bowl, combine topping ingredients.  When taking donuts out of mold, roll in coconut sugar/monk fruit and cinnamon topping . They store well on the counter for a few days and then in the freezer.

Makes 12

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