Paleo Pumpkin Chocolate Chip Mini Doughnuts

Pumpkin and chocolate are the perfect combo in these paleo cassava-based doughnuts you can bake up in a mini doughnut maker.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 180 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon baking powder
• ¼ cup butter, softened
• 1 tablespoon pumpkin pie spice
• ½ cup pumpkin puree
• ½ cup dark chocolate chips
• 1 teaspoon coconut oil
• 2 tablespoons coconut sugar
• 6 tablespoons pure maple syrup
• 1 cup cassava flour (such as Otto's)
• ¼ cup full-fat coconut milk

Recipe Instructions

Step 1

Whisk cassava flour, baking powder, pumpkin pie spice, and salt together in a medium bowl.

Step 2

Combine butter and coconut sugar in a separate medium bowl; beat with an electric mixer until fluffy. Add pumpkin puree, chocolate chips, maple syrup, coconut milk, egg, and vanilla extract. Mix until well combined. Add flour mixture and mix until ingredients combine and form a thick batter.

Step 3

Preheat a doughnut maker according to manufacturers' instructions.

Step 4

Spoon batter into a pastry or a resealable plastic bag. Cut the tip off and pipe batter into the doughnut maker molds. Close the lid and bake according to manufacturer's instructions, 3 to 5 minutes. Transfer doughnuts to a cooling rack and let cool completely.

Step 5

While doughnuts are cooling, heat chocolate chips and coconut oil in a double boiler until melted and smooth, about 5 minutes. Spoon glaze into a small bowl. Dip the top of each doughnut in chocolate glaze and return to the cooling rack. Drizzle any remaining chocolate on top. Let stand until glaze hardens, about 10 minutes.