You’d be hard-pressed to find anyone who would turn down a still-warm doughnut, and even fewer who would turn down one of these. These banana pumpkin doughnuts are baked, and lighter in texture than your typical fried indulgence, but they don’t compromise on taste. Crowned with a simple chocolate glaze and a shower of pumpkin seeds (a nod to what’s in them), you can have these doughnuts made and on the table in about an hour.
Refined versus unrefined
Coconut oil has become one of the most popular cooking oils worldwide. But what is the difference between its refined and unrefined versions?
AdvertisementUnrefined coconut oil is pressed from coconut meat and undergoes no further processing. It has a strong coconutty flavor and its smoke point is relatively low, starting at 350 F.Refined coconut oil has undergone additional processing, losing its coconut scent and taste, and has a higher smoke point, starting about 400 to 450 F. Despite their differences, refined and unrefined coconut oils have similar nutrient profiles.
- 1/2 cup mashed ripe banana about 1 large banana
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp ground flaxseeds
- 4 large organic eggs
- 1/4 cup + 1 tsp refined coconut oil melted, divided, plus extra for greasing pans
- 1/2 cup buckwheat flour
- 1/2 cup spelt flour or whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chopped dark chocolate
- 1/4 cup toasted pumpkin seeds
- Preheat oven to 350 F. Lightly grease doughnut pan with coconut oil and set aside.
- In large bowl, whisk together mashed banana, pumpkin purée, vanilla extract, maple syrup, ground flaxseeds, eggs, and 1/4 cup coconut oil until well combined.
- In another medium bowl, whisk together both flours, baking soda, and baking powder. Add dry ingredients to wet ingredients and fold together with rubber spatula until well combined. Spoon or pipe batter into prepared doughnut wells so they’re three-quarters full.
- Bake in preheated oven until golden brown and puffed, about 10 to 15 minutes depending on the size of your doughnut pan. Let cool for 2 minutes in pan before turning out onto wire rack. Repeat greasing pan and baking remaining doughnut batter until all doughnuts are baked.
- In double boiler, melt together chocolate and remaining 1 tsp coconut oil. Remove from heat. Spoon cooled glaze over donuts and garnish with a sprinkling of pumpkin seeds. Refrigerate for 10 minutes to let glaze harden or enjoy doughnuts right away.
