1/4 cup BBF Coconut Flour
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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!
