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Bhakti Chai Pumpkin Doughnuts

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Pumpkin Doughnuts

These paleo-friendly doughnuts are grain-free and dairy-free — and perfect for an autumn treat.

Makes 12 doughnuts

Ingredients for the doughnuts

  • ½ cup canned pumpkin
  • ¼ cup maple syrup
  • ¼ cup full-fat coconut milk
  • ½ cup Original Bhakti Chai Concentrate
  • 5 eggs
  • ¼ cup melted ghee
  • ¾ cup blanched almond flour
  • ½ cup coconut flour
  • 1 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice (optional)
  • Extra fat, such as coconut oil or ghee, for greasing the doughnut pan

Ingredients for the glaze

  • 6 tbs. coconut butter
  • 6 tbs. Original Bhakti Chai Concentrate

Preparation

  1. Preheat oven to 350 degrees Fahrenheit. Combine all doughnut ingredients in a high-powered blender, starting on low and gradually working your way up to high speed until the mixture is fully combined.
  2. Grease a doughnut pan with ghee or other cooking fat of choice.
  3. Pour mixture ¾ of the way into each mold and bake for 20 minutes or until slightly browned and a toothpick comes out clean. While the doughnuts bake, prepare the glaze by combining all ingredients in a shallow bowl and mixing with a fork.
  4. When the doughnuts are done baking, remove them from the mold and allow them to cool for at least 10 minutes.
  5. Once cooled, gently dip each doughnut into the glaze. Garnish with pumpkin-pie spice if desired.

Reprinted with permission from Bhakti Chai. Learn more about founder Brook Eddy, and find more recipes here.

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