Baked Banana Pumpkin Doughnuts
Servings
12
Servings
12
Ingredients
  • 1/2cup mashed ripe bananaabout 1 large banana
  • 1/2cup pumpkin puree
  • 2tsp vanilla extract
  • 2 Tbsp maple syrup
  • 1 Tbsp ground flaxseeds
  • 4 large organic eggs
  • 1/4cup + 1 tsp refined coconut oilmelted, divided, plus extra for greasing pans
  • 1/2cup buckwheat flour
  • 1/2cup spelt flour or whole wheat flour
  • 1tsp baking soda
  • 1/2tsp baking powder
  • 1/2cup chopped dark chocolate
  • 1/4cup toasted pumpkin seeds
Instructions
  1. Preheat oven to 350 F. Lightly grease doughnut pan with coconut oil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.