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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