Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 4 oz softened cream cheese
  • 2 tbsp melted butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions:

  1. In a large bowl, combine pumpkin puree, melted oil/butter, sugar, egg, and vanilla. Stir until the mixture is smooth and fragrant.
  2. In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Gently fold the dry ingredients into the wet mixture. Mix until just combined; stop as soon as no flour streaks remain.
  4. Transfer the batter into a piping bag. Pipe the batter into the greased donut cavities, filling each about 3/4 full.
  5. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until the tops spring back and edges are deep mahogany-gold.
  6. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Beat the softened cream cheese and melted butter until creamy.
  8. Gradually add powdered sugar and vanilla, whisking until the frosting is glossy and smooth.
  9. Stir in milk one tablespoon at a time until the glaze reaches a dip-ready consistency.
  10. Dip the top of each cooled donut into the cream cheese icing and swirl slightly.