Delicious and soft grain free and dairy free pumpkin donut holes baked in mini muffin pans
Author: Indira Shyju
Recipe type: Dessert
Cuisine: Paleo
Serves: 2-3
RecipeIngredients
2 tbsp water
½ tbsp gelatin
½ cup coconut milk
¼ cup thick pumpkin puree (homemade or canned)
2 tbsp maple syrup
¼ tsp sea salt
¼ tsp ground cinnamon
¼ tsp ground ginger
½ cup coconut flour (or a mix of coconut flour and tiger nut flour)
For topping:
2 tbsp coconut sugar
¼ tsp ground cinnamon
RecipeInstructions
In a small bowl, add the water and then sprinkle the gelatin on top (of the water). use a fork and mix it well with the water. keep aside for 5 mins.
In a medium sauce pan, heat the coconut milk. Add the salt and maple syrup. Then add the 'bloomed' gelatin mixture to this and stir using a spoon until dissolved completely. Then add the pumpkin puree and stir to remove any lumps. Turn heat off.
Then slowly add the coconut flour little by little mixing it with a spoon. You should get a smooth dough.
Divide the dough into small balls - about 16.
Preheat oven to 350 deg F (180 deg C). Place the balls onto the mini muffin or cake pop pans or just inside muffin liner cups. You could also just place them directly on a baking tray lined with parchment paper.
Bake for 15-18 mins until they change color slightly.
Take the donuts out of the oven and let them cool for 5-10 mins before handling them as they will still be soft and will stiffen upon cooling.
For the topping:
Place the coconut sugar and cinnamon in a small plate and mix them well together.
Roll the donut holes gently in the mixture.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/11/thankfulness-note-recipe-pumpkin-donut-holes-paleo-aip-vegan.html