It’s almost Halloween! This year skip the candy and go straight for the donuts. Yes, the donuts! Check the ingredients – they are Vegan, with spelt flour and ground flax seed. These tasty bites have a wonderful flavor, but with healthy fats and low-glycemic sweeteners. I’m sure these will be gone in an instant, too! Stop by Nature’s Corner for all of your ~spooky~ ingredients!
Ingredients:
Spelt Flour – 1 3/4 cup
Baking Powder – 2 tsp
Sea Salt – 1/2 tsp
Cinnamon – 1/2 tsp
Nutmeg – 1/2 tsp
Allspice – 1/2 tsp
Coconut Oil – 1/3 cup, LIQUID
Coconut Syrup – 1/3 cup
Water – 3 Tbsp
Ground Flaxseed – 1 Tbsp
Canned Pumpkin – 3/4 Cup
Almond Milk – 1 – 2 Tbsp
-
For The Coating: -
Coconut Oil – 4 Tbsp, LIQUID
Coconut Sugar, or Unrefined Sugar – 2/3 Cup
Cinnamon – 2 Tbsp
Instructions:
Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice. In a separate, large bowl whisk together coconut oil, coconut syrup, flax egg, vanilla, pumpkin and almond milk until smooth. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean. While the donuts bake, melt coconut oil in one bowl and combine sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in coconut oil, then roll in cinnamon sugar to coat. Serve warm or at room temperature.
