These were really great. They weren’t as light and fluffy as some donuts. As my husband says, they’re more moist in consistency. They had great flavor, and the favorite in my house was the cinnamon and sugar topping. The muffins were AWESOME and actually better than previous pumpkin recipes that I’ve made.
Preheat the oven to 350 degrees. Prepare a donut pan, mini muffin tin, or regular muffin tin. Make sure to use parchment paper if you’re making muffins, or grease the donut pan well (I used lard but you can use palm shortening or coconut oil).
1/2 cup coconut flour
3/4 cup almond flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp sea salt
1/2 cup organic pumpkin puree
1/2 cup grade B maple syrup or raw organic honey
1 tsp vanilla extract
1/2 cup coconut milk
1/4 cup coconut oil, melted
For Sugar Topping:
1/2 cup coconut palm sugar
1 Tbsp cinnamon
1/4 cup melted ghee
For Chocolate Glaze:
One dark chocolate bar (1.65 oz 72% cacao) from Trader Joe’s
1 tsp raw organic honey
1 tsp coconut oil, melted
In a bowl, sift all dry ingredients. Set aside.
In a food processor, combine pumpkin, maple syrup, eggs, vanilla, milk, and coconut oil. Process until it is frothy (only about 20-30 seconds). Add the dry ingredients, and process for 20 seconds. Spoon the batter into the donut or muffin tins. You want to fill them about 3/4 full.
Bake for 25 minutes (if you make regular size muffins, you may need to keep them in for longer and test with a toothpick). Allow the donuts or muffins to cool for a few minutes before adding the toppings.
For the glaze:
In a double boiler (put a metal bowl on top of a pan of water) melt the dark chocolate. Whisk the honey and oil into the dark chocolate and keep warm until ready to use. You can just dip the donuts or muffins into the glaze and set aside to cool completely . If you really want the glaze to set, you can put them into the refrigerator.
For the cinnamon sugar topping:
In a small bowl, melt the ghee. In another small bowl, combine the sugar and cinnamon. Dip the donut or muffin into the melted ghee, allow excess to drop off, and then dip into the cinnamon sugar mix. If your butter seems to take over the cinnamon sugar and it just looks wet on top, you can re-dip in the cinnamon sugar mixture.