I’m not a big doughnut lover, but for some reason a doughnut sounded good today. A pumpkin doughnut. A pumpkin doughnut that was also healthy. I searched around online and found this recipe from Delicious as it Looks. I followed the directions, but made a few ingredient modifications.
This fall inspired treat is almost too good to be true because it’s not fried or full of junk. They are sooooo good! Eat them for breakfast with coffee or for a snack or right before bed. They’ll be good anytime
Almond Flour Pumpkin Doughnut Holes
2 1/2 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice mix
2 large eggs
1/3 cup agave nectar
1/2 cup pumpkin puree
1/4 cup coconut oil
1 teaspoon vanilla
3/4 cup organic cane sugar
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 325 degrees F. Lightly grease mini muffin tins or use cupcake liners.
2. In a large bowl, combine the almond flour, baking soda, salt and spices. Stir until thoroughly combined.
3. In a medium bowl, combine the eggs, agave, pumpkin puree, coconut oil and vanilla. Stir until smooth. Pour the wet mixture into the almond flour mixture and stir until combined.
4. Fill each muffin cup with about a tablespoon of batter . Bake for 15 minutes or until muffins test done with a toothpick.
5. Meanwhile combine the sugar and 1 1/2 teaspoons cinnamon in a small bowl.
*My doughnut holes came out looking more like muffins or a flat pancake. If this happens to you as well then while they were still warm, but not hot to the touch, roll them into balls and then roll them in the cinnamon sugar mixture.
Store only lightly covered so the sugar stays granulated. (If they are stored in an air-tight container, the moisture will make the sugar dissolve.)
Check out these other fabulous pumpkin recipes: