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Toasted Coconut Pumpkin Donuts

Recipe provided by Recipe provided by Corina Nielsen

Bring some fall flair to this classic dessert with this Toasted Coconut Pumpkin Donuts recipe. The best part? This recipe calls for Kodiak Cakes Pumpkin Flax Energy Cakes to make the batter for these donuts, so you get the nourishment 100% whole grains and flaxseed in each donut, so you can feel a bit better about indulging in these donuts—whether that be for breakfast or a sweet treat during your next Halloween party.

30 min
Prep Time
15 min
Cook Time
45 min
Total Time
serves 7
Est. Yield


  • 1 cup Kodiak Cakes Pumpkin Flax Energy Cakes Flapjack and Waffle Mix
  • 1-1/2 teaspoon baking powder
  • 2 tablespoons coconut flour
  • 1/2 teaspoon salt
  • 3 tablespoons coconut oil (melted)
  • 3/4 cups milk of choice
  • 1/4 cup canned pumpkin
  • 1 whole egg
  • 1 teaspoon coconut extract
  • 1/3 cup coconut sugar


  • 3 tablespoons coconut butter, melted


  • 1/4 cup ground Kodiak Vanilla Granola Unleashed
  • 1/2 cup shredded unsweetened toasted coconut


  1. Preheat oven to 350 degrees and coat a mini donut pan with non-stick spray or coconut oil.
  2. Add all donut ingredients to a large bowl, mix well until smooth. Pour into prepared pan. Bake for 12-15 minutes until golden brown.
  3. Combine topping in a small bowl (coconut and granola). With donuts still warm, drizzle coconut butter on top and add topping.

Nutrition Facts

Total Fat

Recipe Makes approx. 7 Servings
Serving Size = 1 Donut

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