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Baked Banana Pumpkin Doughnuts

Servings 12

Ingredients

  • 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

Instructions

  • 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.