Ingredients:

  • 1 cup pumpkin puree
  • 1.5 cups whole wheat pastry flour
  • 0.5 cup coconut sugar
  • 0.25 cup plain Greek yogurt
  • 1 large egg
  • 2 tbsp melted coconut oil
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.25 tsp sea salt
  • 4 oz softened cream cheese
  • 0.75 cup powdered sugar
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions:

  1. In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  2. In a separate large bowl, beat the egg, then stir in the pumpkin puree, Greek yogurt, and melted coconut oil until the mixture is smooth.
  3. Gently fold the dry ingredients into the wet mixture, stirring only until just combined to ensure a tender crumb.
  4. Spoon the batter into a greased 12-count donut pan, filling each cavity approximately 3/4 full.
  5. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
  6. While donuts cool, whip together softened cream cheese, powdered sugar, maple syrup, vanilla extract, and milk until smooth.
  7. Apply the cream cheese glaze to the cooled donuts using a piping bag or small spoon.