Back to school after the holiday break is always rough, but winter classes mean the possibility of snow days. For me, snow days are always about baking (or making pancakes) or both and I wanted to share a healthier version of doughnuts. These are made like muffins, but roll them in cinnamon sugar and yum… doughnuts!
Makes 24 mini donuts holes
1 ½ cups almond flour
½ tsp baking soda
1 tsp pumpkin pie spice
2 TBS coconut oil
2 TBS honey
2 large eggs
3/4 cup canned pumpkin
1 mashed banana
(I threw a handful of dark chocolate chips in my second batch because I had some to use!)
Mini muffin tin
Cinnamon Sugar (I used coconut sugar) for rolling
Pre-heat the oven to 325 degrees. In a mixing bowl combine almond flour, salt baking soda, and pumpkin pie spice then add the coconut oil, honey, eggs, pumpkin and banana until smooth.
Grease the mini-muffin pan (I used a tiny bit of coconut oil) and spoon in batter.
Bake at 325° for 15-20 minutes or until a tooth pick comes out clean.
Let cool, scoop out, then roll in cinnamon sugar.