Pumpkin Donuts with Coconut Caramel

We ate them all during the last Food Ceremony event in the mountains! These autumn treats are super extra sweet, but such a bliss. Basically, I updated my all-time favorite banana bread donut recipe into a pumpkin, walnut, orange, spicy version. Pumpkin and walnut season is full-on. Enjoy simple baking!

Pumpkin Donuts with Coconut Caramel

50 min
makes 12 donuts


All you need

3 ripe bananas
100g pumpkin puree, homemade
50ml coconut oil, melted
100g coconut sugar
180g spelt flour
60g oat flakes, fine
100g walnuts
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt


Sprinkle some magic

Coconut caramel topping (see recipe below)
Lightly toasted walnuts
Orange zest from one orange


How to make it

Preheat oven to 180°C.
Place the mashed bananas, pumpkin puree, melted coconut oil, orange zest, and coconut sugar in a big bowl.
Stir well using a spatula.

In another bowl mix the dry ingredients.
Combine and stir gently using a spatula or a wooden spoon. It’s extremely important to mix by hand and not using a mixer or food processor, this will keep the dough fluffy.

Use coconut oil to grease the donut-shaped tray. Muffin tin would work perfectly too.
Bake for 40 minutes. The best is to check with a wooden stick if it comes out dry – your donuts are ready.
Allow them to cool.

Caramel topping: Place 4 tbs of coconut sugar in a pan, add 1 tbsp coconut oil and stir over low heat. Dip each donut in the liquid-like caramel topping. Sprinkle with orange zest, and walnuts.

Pumpkin Donuts with Coconut Caramel

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