Pumpkin Paleo Doughnuts
Allergens: egg, nuts
*These can also be made into muffins if you don't have a doughnut pan!
1/2 cup cassava flour (or any flour)
2 tbsp almond milk
1/2 + 2 tbsp pumpkin ( I used fresh roasted sugar pumpkin, but canned would be fine)
1 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice
1/2 cup coconut sugar (can use any kind)
1/2 cup coconut butter and extra coconut sugar for frosting
Mix wet and dry ingredients seperately in two bowls
Combine wet and dry ingredients
Place batter in a big plastic bag and cut off the tip of the corner to easily squeeze evenly into the donut pan
Bake at 375 for about 20 min
Melt coconut butter in a small cup and spread on top of each donut and sprinkle with coconut sugar!