You and your family will enjoy these guilt-free, baked Paleo Pumpkin Chocolate Chip Donuts which are made with coconut flour and sweetened with maple syrup. They’re great for breakfast and snacks.
While the texture and taste are not the same as a traditional donut, the shape is a lot of what makes a donut so much fun. With a donut pan you can achieve that shape easily and you don’t have to fry anything.
- Preheat the oven to 350°F. Grease a standard 6-hole donut pan liberally with coconut oil.
- In a medium bowl, sift together the coconut flour, baking soda, pumpkin pie spice and salt and keep aside.
- In a blender or food processor, add the eggs, vanilla extract, coconut oil, pumpkin puree, and maple syrup and blend well on high.
- Add the sifted dry ingredients and blend or process until the batter is well combined.
- Add the chocolate chips and gently fold in.
- Put the prepared batter in a plastic zippered baggie and snip one end.
- Pipe it carefully into each greased donut well, filling about ¾ full. Tap to release any air bubbles. Top with more chocolate chips.
- Bake for about 20 minutes or until golden. Cool in the pan for 5 minutes then transfer donuts to a wire rack to cool completely.
- Coconut flour tends to be very sticky. Make sure to grease the donut pan very generously with coconut oil.
- If you want to double the recipe, make separate batches in two different bowls.
- Instead of pumpkin pie spice, you could use the following spices: 1 teaspoon cinnamon, ¼ teaspoon ground cloves, ½ teaspoon ginger, and ¼ teaspoon nutmeg.