It’s time to bring out the punkins!!! I went to the pumpkin patch yesterday and even though it doesn’t quite feel like fall outside yet, it’s pretty much pumpkin everything. So, I decided to ride the bandwagon and make these little nuggets of love! They aren’t too sweet, and go great with a cup o’ Joe! I found this recipe on The Frisky Lemon and naturally added chocolate chips. Duh. I also doubled the recipe just to have more to share (and eat myself). Again, duh.
INGREDIENTS:
- ½ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 Tbsp pumpkin pie spice
- ½ cup light coconut milk
- ⅓ cup pumpkin
- 2 Tbsp coconut oil
- 3 Tbsp maple syrup
- 2 eggs
- chocolate chips
Instructions
- Preheat the oven to 350F and grease a mini donut pan with coconut oil.
- In a small bowl, combine coconut flour, pumpkin pie spice, baking soda and salt.
- In a medium-sized bowl, combine the coconut milk, pumpkin, coconut oil, maple syrup and eggs.
- Add the dry ingredients to the wet. If the batter seems a little dry, add another tablespoon of coconut milk. Add the chocolate chips.
- Smush the batter into the donut pan and bake for 18 to 20 minutes.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
- Then try not to eat all of them at once…they’re so cute they’re hard to resist…
inspire eat run 
OMG there are so many good things going on in this!
Oh yesssssssss Vegan Muffin Woman!! So much good!! 🙂