Ingredients
Scale
- 1/2 cup whole wheat pastry flour
- 1/2 cup sweet sorghum flour
- 3 Tbsp coconut flour
- 1 tsp baking powder
- 1/4 cup pumpkin puree
- 1/4 cup coconut sugar or brown sugar
- 1 egg + 2 egg whites
- 1/2 cup spiced apple cider
- 1/4 cup apple sauce, unsweetened
- 1/2 tsp cinnamon + nutmeg
- 1 tsp vanilla extract
- Dash of sea salt
Cinnamon Sugar Coating
- 1/3 cup coconut sugar or brown sugar
- 1 Tbsp cinnamon
- 1/2 cup spiced apple juice
Instructions
- Pre heat oven to 350 degrees Fahrenheit. Mix together dry ingredients. In a separate bowl whisk together wet ingredients. Pour wet into dry and mix until well combined.
- Transfer dough to greased doughnut pan. Bake in the oven for 15 to 20 minutes. Let donuts cool for 5 minutes before transferring to a cooling rack.
- While donuts are cooling prepare your cinnamon sugar topping. Combine cinnamon and coconut sugar in a dipping bowl. In a separate bowl have your spiced apple juice. Dip one donut into juice then into cinnamon sugar until well coated.
- Transfer to the cooling rack and repeat with the rest of your donuts. Enjoy!
Notes
These donuts MUST be eaten while warm. They taste best that way preferably with a cup of coffee or crumbled over gelato ice cream. They can easily be reheated in the microwave or oven.