Pumpkin Spice Donuts

Pumpkin Spice Donuts (Grain-Free, Nut-Free)

• 1/4 cup coconut flour
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 2 tablespoons pumpkin pie spice
• 2 large eggs
• 1/2 cup pumpkin puree
• 1/3 cup honey
• 1 teaspoon vanilla extract

1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
2. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice.
   Add in the eggs, pumpkin puree, honey and vanilla, and mix well
3. Transfer the batter to a plastic storage bag and cut off the tip to make a piping bag!
   Pipe the batter into each donut well, being careful to not overfill.
4. Bake at 350F for about 20 minutes, or until golden.
   Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
5. If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
6. Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.