I know it's April and pumpkin isn't all the rage right now... With that being said, I can't have chocolate on this elimination diet and needed something satisfying and sweet. These donuts did the trick! They weren't difficult at all. This was my first attempt at making any sort of donut and the best part is they actually turned out! They’re nut free, vegan, paleo and AIP.

There are a few ingredients that before my elimination diet I wouldn't have had on hand. Tigernut flour is grain free, nut-free and excellent in baked goods. (Tigernuts are a tuber, not a nut, and it tastes great in these donut holes!) Coconut flour is high in fiber and protein and it's gluten free. It helps offset the moisture from the pumpkin. Arrowroot powder is a starch that helps bind and make the donut holes more doughy. This could be subbed out with cassava flour or tapioca starch. Gelatin also helps to bind the donut holes. You can add it in without blooming it like a gelatin egg for this recipe. (See -TAG POST ABOUT EGG SUBSTITUTES/GELATIN EGG) Just scoop it in dry!  Palm shortening makes these super cake-y! (I don't suggest using coconut oil instead. It will change the texture of the dough quite a bit.) Finally, coconut butter aka coconut mana or coconut cream concentrate. This is not essential to the recipe, but I used it as a glaze over top the donut holes. It gave them that extra spunk that made me feel like I was eating a traditional glazed donut hole!

Ingredients

• 1/3 cup tigernut flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1/4 cup palm shortening
• 1/4 cup pumpkin puree
• 1/4 cup honey (agave or maple syrup will also work)
• 1 tbsp gelatin
• 1/4 tsp baking soda
• 1 tsp cinnamon
• Pinch of sea salt

Glaze, optional

• 2 tbsp melted coconut butter

Instructions

1. Line a baking sheet with parchment paper & preheat oven to 350F.
2. Sift together the flours and set aside in a separate bowl.
3. Cream together palm shortening and honey until thoroughly combined.
4. Gradually add flours to the mixture and stir.
5. Add pumpkin, dry gelatin, cinnamon, salt, and baking soda and mix to combine.
6. Roll the dough into donut holes and place on the parchment paper.
7. Bake for 12-14 minutes or until browned. 
8. For the glaze, top with melted coconut butter and dust with cinnamon.

Tidbits: I added the glaze just after they came out of the oven. I rolled my donut holes into bite size balls. If you want yours a bit larger, add 2-3 minutes to the bake time. These are great warm! Enjoy!