Pumpkin Spice Donuts (Grain-Free, Nut-Free)

Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. 2. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, honey and vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter-- it helps break up any coconut flour clumps. 3. For easy piping, transfer the batter to a plastic storage bag and cut off the tip to make a piping bag! Pipe the batter into each donut well, being careful to not overfill. You don't want the batter to overflow and ruin the donut-shape! 4. Bake at 350F for about 20 minutes, or until golden. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool. 5. If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar. 6. Serve warm or at room temperature, and store leftovers in the fridge for best shelf life. 7. prep45 mins 8. total45 mins