You’d be hard-pressed to find anyone who would turn down a still-warm doughnut, and even fewer who would turn down one of these. These banana pumpkin doughnuts are baked, and lighter in texture than your typical fried indulgence, but they don’t compromise on taste. Crowned with a simple chocolate glaze and a shower of pumpkin seeds (a nod to what’s in them), you can have these doughnuts made and on the table in about an hour.
Refined versus unrefined
Coconut oil has become one of the most popular cooking oils worldwide. But what is the difference between its refined and unrefined versions?
Unrefined coconut oil is pressed from coconut meat and undergoes no further processing. It has a strong coconutty flavour and its smoke point is relatively low, starting at 350 F (180 C). Refined coconut oil has undergone additional processing, losing its coconut scent and taste, and has a higher smoke point, starting about 400 to 450 F (200 to 230 C). Despite their differences, refined and unrefined coconut oils have similar nutrient profiles.
Baked Banana Pumpkin Doughnuts
Ingredients
- 1/2 cup (125 mL) mashed ripe banana, about 1 large banana
- 1/2 cup (125 mL) pumpkin purée
- 2 tsp (10 mL) vanilla extract
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) ground flaxseeds
- 4 large organic eggs
- 1/4 cup + 1 tsp (75 mL) refined coconut oil, melted, divided, plus extra for greasing pans
- 1/2 cup (125 mL) buckwheat flour
- 1/2 cup (125 mL) spelt flour or whole wheat flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- 1/2 cup (125 mL) chopped dark chocolate
- 1/4 cup (60 mL) toasted pumpkin seeds
Directions
01
Preheat oven to 350 F (180 C). Lightly grease doughnut pan with coconut oil and set aside.
02
In large bowl, whisk together mashed banana, pumpkin purée, vanilla extract, maple syrup, ground flaxseeds, eggs, and 1/4 cup (60 mL) coconut oil until well combined.
03
In another medium bowl, whisk together both flours, baking soda, and baking powder. Add dry ingredients to wet ingredients and fold together with rubber spatula until well combined. Spoon or pipe batter into prepared doughnut wells so they’re three-quarters full.
04
Bake in preheated oven until golden brown and puffed, about 10 to 15 minutes depending on the size of your doughnut pan. Let cool for 2 minutes in pan before turning out onto wire rack. Repeat greasing pan and baking remaining doughnut batter until all doughnuts are baked.
05
In double boiler, melt together chocolate and remaining 1 tsp (5 mL) coconut oil. Remove from heat. Spoon cooled glaze over donuts and garnish with a sprinkling of pumpkin seeds. Refrigerate for 10 minutes to let glaze harden or enjoy doughnuts right away.
