Pumpkin Spice Donuts

Dairy Free Gluten-Free



1/4 cup BBF Coconut Flour

1/8 tsp fine sea salt

3/4 tsp baking soda

1 tsp pumpkin pie spice

2 large eggs

1/2 cup pumpkin puree

1/3 cup agave

1 tsp vanilla extract

Optional: Coconut Sugar , for dipping


Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, agave, vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter-- it helps break up any coconut flour clumps.
For easy piping, 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. You don't want the batter to overflow and ruin the donut shape!