Pumpkin Donuts
THM:S, low carb, gluten/nut free (see Notes)
Serves: 12 mini donuts
  • 1 oz. cream cheese, softened
  • 2 T. refined coconut oil, softened
  • 1 doonk (1/32 tsp.) THM Pure Stevia Extract Powder
  • Dash maple extract
  • 2 T. unsweetened almond milk (cold)**
  1. Whisk the dry ingredients.
  2. Add the wet ingredients and mix well. Bake in a greased mini donut maker by 2-tablespoonfuls for 3-4 minutes or until the donuts don't feel too squishy when you press down lightly on the tops. Chill the donuts before glazing.
  3. To make the glaze, whisk the first four ingredients together until mostly smooth (they might not emulsify completely until you add the cold almond milk). Add the almond milk and whisk until smooth and emulsified.
  4. Dip the chilled donuts in the glaze, then return them to the fridge or freezer to harden the glaze. If you have enough glaze left, double dip the donuts after chilling. Store in the refrigerator.
*If you try to sub THM Baking Blend, you'll probably need a tablespoon or two extra since my baking mix is drier.
**Or carton coconut milk for a nut-free version; most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
No donut maker? Try baking these in greased mini muffin tins at 350* until a toothpick comes out cleanly and the tops aren't too squishy when you press on them lightly.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-donuts/