The perfect donut for PSL season — or any time when you just want a little something that tastes warm and cozy!
This recipe also contains some of our Balanced Bites Spice Blends - CINNAMON Infused Sugar and PUMPKIN SPICE Infused Sugar - which you can shop here!
- 1 banana, mashed (1/4 cup)
- 1/4 cup canned pumpkin
- 2 eggs
- 1 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons full-fat coconut milk, canned or homemade
- 1/2 teaspoon apple cider vinegar
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 tablespoons ghee to grease the pan
If you’re using a donut pan, preheat the oven to 350°F; if you’re using an electric mini-donut maker, plug it in to preheat.
In a mixing bowl, whisk the banana, pumpkin, eggs, vanilla, coconut milk, and vinegar together. Sift in the dry ingredients and continue to whisk to combine. Alternatively, for a smoother consistency than whisking by hand allows, you can combine all ingredients in a food processor or high-speed blender.
Put the batter in a plastic zip-top bag and snip off a small corner (or use a pastry bag). Grease the pan right before filling each slot. Pipe the batter to fill the donut pans approximately half-full, as the donuts will rise when baking. Add toppings to the donuts before baking.
If using a donut pan (as pictured): Bake for 30 minutes or until golden brown.
If using a mini-donut maker: Cook for 3 to 4 minutes, then repeat until all of the batter is used up (about 3 batches). Re-grease the donut maker before each round.
This recipe requires a 6-slot standard donut pan or an electric mini-donut maker (with slots for 7 mini donuts).