Pumpkin Donut

Donuts will forever be my favorite food. It’s hard during this season to not want to go buy a pumpkin donut. That’s always the best. This year, rather than buying some that would hurt me, I chose to make some that are low FODMAP. They are still super tasty, and they don’t hurt me like store bought ones or Dunkin Donuts.

So if you feel me on the struggle of wanting donuts, but buying them is just painful. Try this tasty recipe and let me know how you like them! I’m sure this won’t be my last donut recipe, but it was a good choice to start with.

Low FODMAP Pumpkin Donuts:

  • 3/4 cup almond flour

  • 1/2 cup coconut flour

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp pumpkin pie spice

  • 1/2 tsp ginger

  • 1/2 tsp nutmeg

  • 1/4 tsp sea salt

  • 5 eggs

  • 1/2 cup almond milk

  • 1/2 cup maple syrup

  • 1/2 cup pumpkin puree

  • 1/4 cup melted coconut oil

  • 1 tsp vanilla extract

Spread in donut pan. Bake at 375 for 20-25 minutes. ENJOY!