PUMPKIN DOUGHNUTS

PUMPKIN DOUGHNUTS

Serves: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Cool Time: 10 minutes
Ready In: 1 hour 15 minutes
Accommodates: PHASE 1


I always get excited when it's time for pumpkin and spice concoctions to take reign in the kitchen. These pumpkin doughnuts are incredibly scrumptious and have a perfect cakey density. They are also paired with a sweet cinnamon caramel sauce that sends them over the edge of yum.

INGREDIENTS

Cinnamon Caramel Sauce:

• 3/4 cup honey
• 1/2 cup coconut milk
• 1 Tbsp coconut oil
• 1 tsp cinnamon
• 1/2 tsp sea salt
• Coconut sugar (optional garnish)

Doughnuts:

• 4 eggs
• 1/2 cup honey
• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 2 Tbsp cinnamon
• 1 Tbsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 tsp baking soda
• 2 tsp apple cider vinegar

DIRECTIONS

1. Make the caramel sauce first by bringing the honey to a boil over medium heat in a medium heavy bottomed sauce pan. Allow the honey to boil for 3-5 minutes until amber colored. Do not overcook or sauce will taste bitter.
2. Once honey is fragrant and amber in color, remove from heat and whisk in the coconut milk, oil, cinnamon and salt.
3. Set in the refrigerator or freezer to thicken while doughnuts bake.
4. Preheat the oven to 350 degrees. Grease a doughnut pan liberally with coconut oil.
5. In a medium bowl, mix together the eggs, honey, and pumpkin puree. Mix in the coconut flour, spices, and salt. Lastly, add the baking soda and vinegar. Mix until just incorporated.
6. Transfer the batter to a piping or large ziplock bag. Cut off the tip creating roughly a 1/2 inch opening. Pipe the batter into the prepared doughnut pan being careful to not overfill. Batter should not fill up more than about 3/4 of each doughnut mold.
7. Bake in the oven for 20 minutes or until firm on top. Allow to cool for about 5-10 minutes before removing.
8. Dip the top of each doughnut in the prepared caramel sauce and sprinkle with coconut sugar.

Makes 12 doughnuts