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Export 18 ingredients for grocery delivery
Step 1
In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, melted ghee & monkfruit sweetener, until smooth and combined.
Step 2
In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum, , pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
Step 3
Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)
Step 4
Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.
Step 5
Remove pan from the oven and set aside until the donuts are cool enough to handle.
Step 6
While the donuts are baking, stir together the granulated sweetener and pumpkin pie spice in a small bowl.
Step 7
In a separate small heat-safe bowl, melt ghee (or butter).
Step 8
Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.
Step 9
Repeat with remaining donuts.
Step 10
Add the chopped chocolate and coconut oil to a small heat-safe bowl & melt in microwave. Stir in sweetener until combined.
Step 11
Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.
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