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Seasonal

Toasted Coconut Pumpkin Donuts

Recipe provided by Corina Nielsen
30mins
Prep Time
15mins
Cook Time
45mins
Total Time
Serves 7
Est. Yield

Ingredients

  • 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

Glaze

  • 3 tablespoons coconut butter, melted

Topping

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

DIRECTIONS

  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.

Toasted Coconut Pumpkin Donuts

Nutrition Facts

Calories
86
Protein
2g
Carbs
8g
Total Fat
5g
Fiber
2g

Recipe Makes approx. 7 Servings
Serving Size = 1 Donut

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