Pumpkin is a super filling and satisfying, thanks to its high fibre content, also pumpkin is low in calorie.
This right here will fill you up, with high nutrients, which is energy fuel.
Makes 24 mini doughnut holes.
1 2/3 cups oat flour or ground oat.
2 tsp baking powder.
1 tsp pumpkin pie spice.
1/2 tsp ground nutmeg.
1/2 tsp sea salt.
1 cup pumpkin puree.
2/3 cup raw honey or pure maple syrup.
1 large egg
1/2 cup milk of choice.
2 tbsp unrefined coconut oil, melted.
1 1/2 tsp vanilla extract.
Cinnamon Sugar Coating.
2 tsp ground cinnamon
1/4 cup shredded coconut, grounded to resemble sugar.
Preheat oven to 350 F, lightly sprays two silicone mini muffin pan with non-stick cooking spray.
In a large bowl, whisk together oat flour, baking powder, pumpkin pie spice, nutmeg and sea salt.
In a second bowl, whisk together your pumpkin puree, honey, egg, milk, oil and vanilla extract, whisk until well combined.
Add the wet ingredients to the dry one and stir until just combined.
Evenly divide your donut batter between the cups of your muffin pan.
Bake for 12 minutes, or until lightly golden on top and a wooden toothpick inserted into donut comes out clean.
Meanwhile, place the shredded coconut into a grinder or high-speed blender and blend until it turns to powdered sugar.
Transfer to a shallow plate and whisk in the cinnamon.
Once your donuts are done, allow cooling on a rack for a few minutes.
Take each donut hole and roll in the cinnamon mixture to evenly coat.
Serve immediately and enjoy.
Post Credits @cleanfoodcrush