140 g Hokkaido, pitted and washed (1 cup fresh pumpkin)
190 ml plantmilk (1 cup)
100 g banana flour* (1 cup)
40 g coconut sugar (1/3 cup)
50 g maple syrup (1/2 cup)
½ tsp Pumpkin Spice
1 pinch salt
½ tsp natron
Instructions
Preheat oven to 200 degrees.
Dice the pumpkin and cook with the vegetable milk with the lid closed. Then puree the pumpkin and the vegetable milk to a pulp.
Pour into a bowl and mix with the remaining ingredients to a thick dough.
Grease the donut forms and fill the dough into the donut bowls.
Bake at 200 degrees top and bottom heat for 13-14 minutes until brown.
Remove the donuts from the oven and sieve with coconut sugar.
Notes
Optional:
2 tsp of coconut oil if you don't mind using oil and want it a lil more fluffy. I didn't use it for these ones but if I'd bring these donuts over to friends who are not used to a healthy, vegan diet, I'd probaply add 1-2 tsp.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-spice-donuts-clean-and-healthy/