The donuts are great grab and go breakfasts or snacks; they taste just as fresh if you freeze them so I always make at least double the recipe and throw them in the freezer in sandwich bags filled with two donuts each!
Yields: Approx. 16
Nutrition Per 1 donut: Calories: 214, Carbs: 41 grams, Fat: 7 grams, Protein: 3 grams
1/2 cup coconut oil
3 large eggs
1 cup honey
15 ounces pumpkin purée (1 small can)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups whole wheat flour
4 TBSP flaxseed meal
1/2 cup dark chocolate chips
Preheat the oven to 350°F.
Add the oil, eggs, honey, pumpkin, spices, salt, and baking powder to a bowl. Beat until smooth.
Stir in the flaxmeal flour, and dark chocolate chips.
Spoon the batter into lightly greased doughnut pans until they're three-quarters full. Don't fill them all the way or you won't have a hole in your doughnut.
Bake for 11 to 14 minutes or until a toothpick inserted comes out clean.