Have you ever tried this vanilla buttercream frosting?
Pumpkin Donuts:
- 1 1/2 c. Almond Flour
- 1 Tbsp. Coconut Flour
- 2 tsp. Cinnamon
- 1 1/2 tsp. Aluminum-Free Baking Powder
- 1/4 tsp. Celtic Sea Salt
- 1/2 c. Granular Sweetener — for sugar-free I recommend Swerve or Birch Xylitol
- 2 Large Eggs
- 1/2 c. Pumpkin Puree
- 2 Tbsp. Water
- 1/4 tsp. Vanilla Extract
Vanilla Buttercream Frosting:
- 3 Tbsp. Ghee or Butter
- 1/2 c. Granula Sweetener, Powdered — for sugar-free I recommend Swerve or Birch Xylitol
- 1 Tbsp. Unsweetened Almond Milk
- 1/4 tsp. Vanilla Extract
- Coconut Oil for Greasing Donut Pan
Directions:
Preheat oven to 325 degrees F.
In medium mixing bowl, sift together almond flour, coconut flour, cinnamon, baking powder, salt and sweetener.
In a small bowl whisk together eggs, pumpkin, water and vanilla extract.
With a large spoon, mix wet into dry ingredients.
Grease a 6-count donut pan and divide batter evenly.
Bake for 15 minutes.
Remove from oven and let sit for 5 minutes before removing from pan.
Completely cool donuts on rack before frosting.
To make the frosting, powder sweetener in a coffee grinder until it resembles powdered sugar.
In a small mixing bowl, using an electric mixer, beat ghee with powdered sweetener, almond milk and vanilla extract until light and fluffly.
Frost & enjoy!
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