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A healthy and fun recipe to make for breakfast! A gluten-free pumpkin donut dipped in a glaze then covered in pecans!
For the donuts:
Preheat oven to 350ºF. Add sugar, pumpkin puree, and coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into donut pan, or use a muffin pan if you do not have a donut pan. Bake at 350ºF for 16-20 minutes.
Once donuts are done, remove from pan and let cool on cooling rack as you get your toppings ready.
For the glaze:
Place powdered sugar, coconut milk, and cinnamon into a bowl and stir till combined.
To glaze donuts, grab a pumpkin donut and dip into your cinnamon glaze then into your bowl of crushed pecans. Continue to dip your donuts into the glaze and pecans till all donuts are coated.
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!