Pumpkin Spice Donuts with Salted Caramel (Grain-Free)
Ingredients
Units
For the Donuts:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice blend
- 8 large eggs
- 1/4 cup plain whole yogurt (or a coconut yogurt)
- 1/4 cup pureed pumpkin
- 6 tablespoons unsalted butter or coconut oil, melted
- 1/2 cup honey or maple syrup
- 1 tablespoon vanilla extract
For the Caramel:
- 2 cups coconut sugar
- 1 can coconut milk
- 1 teaspoon vanilla extract
- Celtic sea salt for sprinkling
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Place all of the donut ingredients in a
- large bowl and whisk until smooth. Spoon the batter into a buttered donut baking pan. Bake for
- 18-20 minutes until just turning golden brown on the edges. Cool completely.
- Place the coconut sugar and coconut milk in a medium saucepan and whisk until combined. Heat over medium-high until boiling and then turn down to medium-low and simmer for 20-25 minutes until reduced and mixture has thickened. Cool for about 30 minutes.
- To glaze the donuts: Pick up a donut and dip the top half in the cooled caramel and then place
- on a cooling rack. Repeat with remaining donuts. Sprinkle with Celtic sea salt. Serve.
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Nutrition
- Serving Size: Makes 12 donuts