Toasted Coconut Pumpkin Donuts
Print recipe| Serving Size 1 donut | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 86 kcal | ||
| Protein | 2g | ||
| Total Carbohydrate | 8g | ||
| Total Fat | 5g | ||
| Fibre | 2g | ||
Ingredients
- 1 cup Kodiak Cakes 'Pumpkin' Power Cakes
- 1 teaspoon baking powder
- 2 tablespoons coconut flour
- 1 1/2 teaspoon pumpkin pie spice mix
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons coconut oil (melted)
- 3/4 cups milk of choice
- 1 Large whole eggs
- 1/3 cup coconut sugar
- 3 tablespoons coconut butter (melted) (** glaze **)
- 1/4 cup Kodiak Cakes 'Vanilla' Granola (** topping **)
- 1/2 cup shredded unsweetened coconut (** topping **)
Directions
| Step 1 | |
| Preheat oven to 350 degrees F and coat a mini donut pan with non stick spray or coconut oil. | |
| Step 2 | |
| Add all donut ingredients to a large bowl, mix well until smooth. Pour into prepare pan. Bake for 12-15 minutes until golden brown. | |
| Step 3 | |
| Combine topping in a small bowl (coconut and granola). With donuts still warm, drizzle coconut butter on top and add topping. | |