Pumpkin Spice Churro Donuts are a decadent dessert that is secretly healthy. This recipe is baked, not fried and made with natural sweeteners!
18 mini donuts
¾ cup non-dairy milk
1 cup packed pitted medjool dates
½ cup pumpkin puree
¼ cup maple syrup
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups gluten free oat flour
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
⅓ cup melted coconut oil
½ cup coconut sugar
½ teaspoon pumpkin pie spice
Preheat the oven to 350 degrees. Grab a mini donut pan and rub each donut cup with a thin layer of coconut oil to prevent sticking. Set aside.
Add all of the wet ingredients into a high-speed blender. Blend until smooth, scraping down the sides as necessary. Add in the dry ingredients and blend until well mixed. Spoon the batter into the donut cups and bake for 12 minutes or until the donuts have risen and a toothpick inserted into the thickest part of the donut comes out clean. Let the donuts cool for 5 minutes in the pan, then invert the pan to release the donuts.
While the donuts are cooking, melt the coconut oil in one bowl and mix the coconut sugar and pumpkin pie spice together in a second bowl. Once the donuts are cool enough to touch, dunk them into the melted coconut oil, coating all sides, and let the excess drip off. Next place the donut in the coconut sugar mixture and toss to coat all sides evenly. Place on a wire rack to cool until the coconut oil and sugar are set. Enjoy.
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